Chicken Korma
from https://www.indianhealthyrecipes.com/

Korma is a delicious gravy dish that it usually made of spices, nut, seeds, vegetables and meat. It is said to have been originated in the Indian sub continent during the Mughal era. Korma can be made with veggies, chicken or even mutton. This recipe of chicken korma will give you a very tasty, creamy and delicious dish made made with yogurt, nuts, spices and onions as the base. Fried onion is added to thicken the sauce and that is what also gives it a hint of sweetness. This is best served with plain rice, naan, paratha or roti.

Tips: Bone-in chicken tastes best in this recipe as the juices from the bones seep to the korma and make the gravy delicious. Traditional korma recipe does not use any kind of starch to thicken the curry. A korma curry gets its creamy texture from curd and nut paste.

For marination
1/2 kg chicken (bone-in) (1 to 1.2 lb)
1/8 to 1/4 tsp ground turmeric or haldi
3 tbsps yogurt or curd (plain)
1 tbsp ginger garlic paste (ground or crushed in equal quantities)
3/4 to 1 tsp garam masala or korma masala
1 to 1 1/4 tsp red chili powder (less spicy variety, minimum ½ tsp)
Salt as needed (I used 1/2 tsp sea salt)

To saute & make paste
1 1/2 to 2 tbsp oil or ghee
2 green cardamoms
1 cup onions sliced
6 Cashews
4 almonds (optional)
4 tbsps yogurt (or 1/4 cup curd for paste)

For chicken korma gravy
1 small bay leaf or tej patta (optional)
4 cloves or laung (optional)
2 inch cinnamon piece or dalchini (optional)
1 cardamom or elaichi (optional)
1 to 2 green chilies slit
3/4 to 1 1/4 cup water for gravy [chicken stock?]
salt for gravy as needed (I used about 1/2 tsp)
1/2 to 3/4 tsp garam masala
1 1/2 tsp Coriander powder
1/4 tsp red chili powder (optional, for color) [or paprika?]
3 tbsps coriander leaves or cilantro chopped

Marination for chicken korma recipe

Marinate chicken with 3 tbsps yogurt, 1 tbsp ginger garlic paste, 1/4 tsp turmeric, 1/2 tsp salt, 1 to 1 1/4 tsp red chili powder and 3/4 to 1 tsp garam masala. Cover this and set aside until needed.

Make onion paste

Heat a pan with 1 1/2 to 2 tbsps oil and add 2 cardamoms. Add sliced onions and fry them evenly until golden brown. Next add cashews and almonds. Cool these completely.

Later add the cooled onions and nuts to a blender jar along with yogurt. Make a smooth paste of these. Set this aside.

How to make chicken korma

To the same pan, add 1 tsp oil and heat it. Optional - Saute whole spices - bay leaf, cinnamon stick, cloves and cardamom in oil for a min.

Add green chilli and marinated chicken. Fry on a medium heat until the raw smell of ginger garlic paste goes away.

Then add the onion curd paste. Pour 3/4 cup water and mix well. Add salt, coriander powder and garam masala. If desired you can also add more chili powder for color. Mix well. Cover and cook on a low flame until chicken is cooked to tender.

Cook further till the gravy reaches a desired consistency. If it is too thick then pour some hot water to bring it to consistency.

Garnish with coriander leaves.

Serve chicken korma with plain basmati rice, naan, roti or paratha.