As a culinary expert with a passion for diverse cuisines, I'm thrilled to guide you through the process of making a delicious Chicken Korma. This rich and creamy Indian dish is known for its aromatic blend of spices and the velvety texture of the sauce that coats the tender chicken pieces. Let's dive into the recipe!
### Ingredients:
- 2 lbs chicken, cut into bite-sized pieces
- 1 cup plain yoghurt
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 1 teaspoon chilli flakes (adjust to taste)
- 1 teaspoon ground cardamom
- 1/4 cup blanched almonds, roughly chopped
- 2 tablespoons ginger, peeled and chopped
- 4 cloves garlic, minced
- 2 medium onions, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh cilantro for garnish
- Lemon wedges for serving

### Directions:

1. Marination: Start by marinating the chicken. In a food processor, combine the ginger, garlic, garam masala, chilli flakes, and almonds. Process until they form a smooth paste. Transfer this to a large bowl and add the chicken, yoghurt, tomato paste, and cardamom. Stir until the chicken is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight to allow the flavors to infuse.


2. Preparation: While the chicken is marinating, prepare the onions by finely chopping them. This will be used for the base of the korma sauce.


3. Cooking the Chicken: Heat oil and butter in a non-stick frying pan over medium-high heat. Once the butter has melted and the oil is hot, add the cumin seeds, ground coriander, and turmeric powder. Let them sizzle for a few seconds to release their aroma.


4. Adding Onions: Next, add the finely chopped onions to the pan. Cook until they turn golden brown, which should take about 10-15 minutes. This step is crucial as caramelizing the onions brings out a deep, sweet flavor that complements the spices.


5. Adding the Marinated Chicken: After the onions are caramelized, add the marinated chicken to the pan, including any remaining marinade. Cook over medium heat, stirring occasionally to ensure the chicken cooks evenly and absorbs the flavors from the pan.


6. Simmering: Once the chicken is cooked through, reduce the heat to low, cover the pan, and let it simmer for about 20-30 minutes. This will allow the flavors to meld together and the sauce to thicken slightly.

7.
Adjusting Seasoning: Taste the korma and adjust the salt as needed. If you prefer a thicker sauce, you can mash some of the chicken and onions to release their juices and thicken the sauce naturally.

8.
Garnishing and Serving: Just before serving, garnish with fresh cilantro. Serve the Chicken Korma with steamed basmati rice, naan, or your favorite Indian bread, and a wedge of lemon on the side.

### Tips:
- Quality of Yoghurt: Use a thick, plain yoghurt for the best results. It not only adds creaminess but also helps to tenderize the chicken.
- Marination Time: The longer the chicken marinates, the more flavorful it will be. Don't rush this step if you can help it.
- Spice Level: Adjust the amount of chilli flakes according to your spice tolerance. Traditional korma is mild, but feel free to spice it up if you prefer.
- Nutritional Balance: Serve with a side of steamed vegetables or a fresh salad to balance out the richness of the dish.

Chicken Korma is a dish that's as comforting as it is flavorful. With a bit of patience and attention to detail, you'll be able to create a restaurant-quality dish right in your own kitchen.

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Process the ginger, garlic, garam masala, chilli flakes and almonds in a food processor until combined. Transfer to a large bowl. ... Add chicken, yoghurt, tomato paste and cardamom. Stir until combined. ... Heat oil and butter in a non-stick frying pan over medium-high heat.read more >>