Traditional Chicken Korma
Ingredients
- 600 gWhite chicken (cut into 3cm cubes)
- 150 gyogurt Indian (beaten)
- 2 tbspghee
- 2 pcYellow onion (finely chopped)
- 3 pcGarlic (pressed)
- 50 gRoasted salted cashews (ground into paste)
- 4 pccardamom (whole)
- 1 pcCinnamon stick
- 3 pcClove
- 1 tspTurmeric powder
- 1 tbspgaram masala
- 1 pcFresh cilantro (chopped for garnish)
- 1 pinchGray sea salt
- 20 gFresh ginger (grated)
Method
A pearly, creamy sauce that coats every piece of poultry. The texture is silky, almost velvety, with notes of dried fruits and warm spices that fill the room.
- 1
Mix the chicken cubes with the Indian yogurt, turmeric, and a pinch of salt. The meat must be fully coated to tenderize from the lactic acid.
- 2
Blend the cashews with a splash of water until you get a smooth, dense paste. This provides the body and richness to the sauce.
- 3
Heat the ghee. When it just starts to smoke, toss in the cinnamon, cardamom, and cloves. The spices should crackle and release their essential oils.
- 4
Add the chopped onions. Sweat them slowly until translucent and soft. Stir in the pressed garlic and ginger without burning them.
- 5
Pour in the chicken and its marinade, then the cashew paste and garam masala. Simmer over low heat. The sauce should coat the back of a spoon and the chicken should yield easily.
Frequently asked questions
How do you get this dish right?
- Do not boil the sauce violently after adding the yogurt, or it might curdle.
- If the sauce thickens too much due to the cashews, thin it out with a little warm water.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Flavors meld even better the next day.
