EID Recipe- Mild And Creamy Chicken Korma

Chicken korma is a popular Indian dish known for its rich, creamy, and mildly-spiced sauce. The dish is said to have originated in the Mughal era of India, when Muslim rulers brought Persian and Turkish influences to the country. The dish is made with succulent pieces of chicken that are simmered in a creamy sauce made with yogurt, cream, and a blend of aromatic spices such as cardamom, cinnamon, cloves, and cumin.

The dish is typically served with rice or naan bread and garnished with fried onions and chopped fresh cilantro. Chicken korma is a favorite among those who enjoy mild and creamy curries and is a great choice for those who are new to Indian cuisine.

Ingredients

1 kg boneless chicken, cut into pieces
1 cup plain yogurt
1 cup heavy cream
2 onions, finely chopped
3-4 garlic cloves, minced
2-inch piece of ginger, grated
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chili powder (optional)
4-5 green cardamom pods
2-3 cinnamon sticks
4-5 cloves
Salt, to taste
4-5 tbsp oil
Water, as needed
Chopped fresh cilantro, for garnishing

Method

- Heat the oil in a large, heavy-bottomed pan over medium-high heat. Once hot, add the green cardamom pods, cinnamon sticks, and cloves. Stir for a few seconds until fragrant.

- Add the chopped onions and sauté until they turn golden brown.

- Add the minced garlic and grated ginger and stir for a minute or two.

- Add the cumin powder, coriander powder, turmeric powder, garam masala powder, and red chili powder (if using). Stir for a few seconds.

- Add the chicken pieces and stir for a few minutes until they start to brown.

- Add the plain yogurt and stir until well combined.

- Add enough water to cover the chicken pieces and bring the curry to a boil.

- Reduce the heat to low and let the curry simmer for about 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.

- Add the heavy cream and stir until well combined.

- Turn off the heat and let the curry rest for a few minutes.

- Garnish with chopped fresh cilantro and serve hot with steamed rice or naan bread.