Chicken korma is a popular Mugalai dish Of North India.Its a mild creamy chicken dish served on all households or restaurants.Its a blend of spices,chicken/meat braised in a creamy sauce on cashew/almonds ,yogurt and coconut milk.There's wide variation in preparing korma ,some times fresh coconut , onions and spices are blended into a paste and cooked along with chicken.'S' was having a potluck party at office yesterday,i made this Korma with less spices , so that everyone can enjoy having it especially Americans and Chinese.
1 Pound Boneless and skinless chicken cut into small pieces
4 Whole cloves
2 Cinnamon sticks
4 Cardamom seeds
2-3 Onions pureed
2 Tomatoes finely chopped
1 Tsp Ginger garlic paste
1 Tbsp Garam masala
1 Tbsp Cumin powder
1 Tbsp Coriander powder
1/2 Tsp Turmeric powder
1/2 Cup Coconut milk
1/3 Cup of Almond/Cashew paste
1 Cup Yogurt
2 Tsp Red chilly Powder(Use accordingly)
Canola oil
Salt to taste
Cilantro for Garnishing
Marinate chicken pieces with salt,turmeric powder and 1tsp chilli powder for half an hour.soak cashew in warm water for 1/2 an hour and make a smooth paste.In a wide pan,pour oil and add spices whole cloves,cinnamon sticks,cardamom seeds cumin,coriander,garam masala,tsp chilli powder and saute for few mins.Add onion pureed and ginger garlic paste ,stir well till oils separates and raw smell goes off.Add chopped tomatoes ,yogurt and saute till tomatoes are cooked .Add marinated chicken pieces and salt to it.Cover it and cook on meduim flame for about 20 mins.Don't add water.Water will squeeze out from chicken pieces.Stir in between,be careful that it doesn't stick to bottom.If needed add water in between.Once chicken is cooked,add cashew paste to it,saute for few mins.Add coconut milk,cilantro and cook for 5 mins or until gravy thickens.Goes well with Ghee Rice, Naan or even plain rice.
