Chicken Korma

Ingredients

• 1 kg chicken
• 1 cup yogurt
• 1/2 cup cashews, soaked
• 2 onions
• 1 tbsp ginger-garlic paste
• 4 tbsp ghee
• Whole spices: cardamom, cloves, bay leaf, cinnamon
• 1/2 tsp white pepper
• 1/4 cup cream
• Rose water

Method

1. About Chicken Korma: Korma is a Mughlai royal dish where chicken is slow cooked in a rich, mild, fragrant gravy of yogurt, cream and whole spices. It is pale golden in colour, gently spiced and luxuriously creamy. Perfect for those who prefer mild flavours.
2. Marinate the chicken: Take 750g chicken pieces. Mix with half cup yogurt, 1 tbsp ginger garlic paste, half tsp turmeric and salt. Marinate for 1 hour minimum.
3. Prepare the nut paste: Soak 15 cashews and 10 blanched almonds in hot water for 20 minutes. Drain and blend with 3 tbsp water to an absolutely smooth white paste. This nut paste is the base of the korma gravy and gives it its distinctive richness and pale colour.
4. Fry the onions: Heat 3 tbsp ghee in a heavy pot. Add 2 large onions very thinly sliced. Fry on medium heat for 20-25 minutes until completely golden brown and caramelised. Remove half the fried onions for garnish. Continue cooking the remaining onions until deep brown and crispy. Cool and blend with 2 tbsp water to a smooth brown paste.
5. Bloom the whole spices: In the same ghee add 2 bay leaves, 4 green cardamoms, 3 cloves, 1 cinnamon stick and 2 black cardamoms. Fry for 1 minute until fragrant — you will smell the spices releasing their oils.
6. Add ginger garlic: Add 1.5 tbsp ginger garlic paste and cook 2 minutes until the raw smell disappears.
7. Add the pastes: Add the fried onion paste and cook 3 minutes. Then add the cashew almond paste and cook on low heat for 5 minutes, stirring continuously. The mixture will become thick and fragrant.
8. Add chicken: Add the marinated chicken and cook on medium heat for 8-10 minutes until it changes colour. Add half cup warm water. Cover and cook on low heat for 20-25 minutes until chicken is completely tender.
9. Add cream: Add 4 tbsp fresh cream and half tsp rose water (optional but traditional in Mughlai korma). Stir gently. Add half tsp kewra water (screwpine essence) if available — gives authentic Mughlai flavour. Simmer 5 minutes.
10. Garnish and serve: Top with fried onions, slivered almonds and a pinch of saffron dissolved in warm milk. Serve with saffron rice, naan or sheermal (sweet bread).