Joe Roshkovsky
Classic Chicken Korma: A Nutty and Creamy Indian Delight
Chicken Korma is a traditional North Indian dish known for its rich and creamy texture, flavored with a blend of aromatic spices and a luscious nutty sauce. This beloved dish features tender chicken pieces simmered in a sauce made from yogurt, cream, and a variety of spices, offering a mouth-watering and indulgent culinary experience.
Ingredients:
– 1 kg chicken, cut into pieces
– 2 large onions, finely sliced
– 4 tablespoons vegetable oil
– 2 teaspoons ground coriander
– 2 teaspoons ground cumin
– 1 teaspoon ground turmeric
– 1 teaspoon ground garam masala
– 4 cloves garlic, minced
– 1-inch piece ginger, minced
– 1/2 cup plain yogurt
– 1/2 cup heavy cream
– 1/4 cup ground almonds
– 1/4 cup chopped fresh cilantro (coriander leaves)
– Salt to taste
– Freshly ground black pepper to taste
– 1 cup water
Instructions:
1. Prepare the Chicken:
Start by cleaning the chicken pieces thoroughly and patting them dry with paper towels. Season with salt and pepper and set aside.
2. Fry the Onions:
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the finely sliced onions and fry them until they become golden brown and caramelized. This should take about 15 minutes. Remove half of the onions and set them aside for garnishing later.
3. Cook the Spices:
To the remaining onions in the pot, add the minced garlic and ginger, and cook for 1-2 minutes until fragrant. Then, add the ground coriander, ground cumin, ground turmeric, and ground garam masala. Cook the spices for another 2 minutes, stirring continuously, to allow the flavors to meld.
4. Add the Chicken:
Add the chicken pieces to the pot, stirring well to coat them in the spices. Cook for about 5-7 minutes until the chicken starts to brown.
5. Incorporate Yogurt and Cream:
Lower the heat and gradually stir in the plain yogurt, a little at a time, to prevent it from curdling. Once the yogurt is well incorporated, add the heavy cream, stirring to combine.
6. Thicken the Sauce:
Stir in the ground almonds, which will help to thicken the sauce and add a rich, nutty flavor. Pour in the water, and bring the mixture to a gentle simmer.
7. Simmer:
Cover the pot with a lid and let the chicken korma simmer on low heat for about 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan.
8. Final Touches:
Once the chicken is cooked, check the seasoning and adjust with more salt and pepper if needed. Garnish with the reserved caramelized onions and chopped fresh cilantro.
9. Serve:
Serve the chicken korma hot with naan, roti, or steamed basmati rice.
Enjoy the rich and flavorful experience of Chicken Korma, a dish that perfectly balances spices and creaminess, offering a taste of classic Indian cuisine!
