Chicken Korma

INGREDIENTS

• 600g Chicken Thigh
• 240g Plain Yogurt
• 2 Onion
• 4 cloves Garlic
• 2 tsp Fresh Ginger
• 4 tbsp Ghee
• 60g Almond
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin
• 0.5 tsp Ground Turmeric
• 1 tsp Garam Masala
• 4 Cardamom Pod
• 1 Cinnamon Stick
• 1 Bay Leaf
• 240ml Water
• 2 tsp Salt

STEPS

1. 1

   Cut 600g of chicken thigh into 3 cm pieces on a separate board. Place it in a bowl with 240g of plain yogurt, 2 tsp of ground coriander, 1 tsp of ground cumin, 0.5 tsp of ground turmeric, and 2 tsp of salt. Stir to coat, cover, and marinate in the refrigerator for 20 minutes.

   ⏱ 20 min

2. 2

   While the chicken marinates, soak 60g of almond in hot water for 10 minutes, then drain and blend with 30 ml of 240ml of water until smooth. Finely chop 2 onions, mince 4 cloves of garlic, and grate 2 tsp of fresh ginger.

   ⏱ 10 min

3. 3

   Heat 4 tbsp of ghee in a heavy saucepan over medium heat. Add 4 cardamom pods, 1 cinnamon stick, and 1 bay leaf, and fry for 30 seconds until fragrant.

   ⏱ 1 min

4. 4

   Add 2 onions (finely chopped) and cook for 10 minutes, stirring frequently, until deep golden brown. Add 4 cloves of garlic (minced) and 2 tsp of fresh ginger (grated), and cook for 1 minute.

   ⏱ 11 min

5. 5

   Add the marinated chicken and cook over medium-high heat for 8 minutes, stirring, until the exterior is opaque and lightly browned.

   ⏱ 8 min

6. 6

   Stir in the almond paste and the remaining 240ml of water. Bring to a gentle simmer, cover, and cook for 18 minutes, stirring twice, until the chicken is tender, the juices run clear, and no pink remains at the thickest piece.

   ⏱ 18 min

7. 7

   Remove the cardamom pod, cinnamon stick, and bay leaf. Stir in 1 tsp of garam masala and simmer uncovered for 3 minutes until the sauce is thick and glossy. Check the thickest chicken piece with a thermometer if available, then rest the korma for 5 minutes before serving.

   ⏱ 8 min