Transport your taste buds to the royal kitchens of India with our Creamy Chicken Korma recipe. This culinary masterpiece, known for its exquisite blend of aromatic spices, tender chicken, and rich, creamy sauce, is a true indulgence fit for kings and queens. With its roots in Mughlai cuisine, Chicken Korma offers a symphony of flavors that is both sophisticated and comforting. Whether you’re entertaining guests or simply seeking a culinary adventure, this dish promises a regal dining experience that will leave a lasting impression.
Royal Delight: Creamy Chicken Korma Fit for Kings
Creamy Chicken Korma Fit for Kings unveils the secrets of creating an authentic Indian delicacy that marries succulent chicken with a luxurious blend of spices and nuts. This recipe guides you through the art of making a velvety, aromatic korma sauce that envelops tender pieces of chicken, creating a dish that's both elegant and deeply flavorful. The use of cashews, almonds, and aromatic spices infuses the dish with a richness that is perfectly balanced by the delicate sweetness of raisins. Served with steamed rice or warm naan bread, this Chicken Korma promises a dining experience that's nothing short of regal.
Equipment
- blender
- heavy bottom pan
- wooden spoon
Ingredients
- boneless chicken
- herbs and spices
- heavy cream
- warm water
- salt and pepper
- vegetable oil
- garlic
- onion
- yogurt
- ginger
Instructions
- In a blender, combine soaked cashews, blanched almonds, and a splash of water. Blend into a smooth paste. Set aside.
- In a large, heavy-bottomed pan, heat oil or ghee over medium heat. Add the chopped onions and sauté until golden brown.
- Stir in the minced garlic and grated ginger. Sauté for a couple of minutes until the raw aroma disappears.
- Add the chicken pieces to the pan. Sprinkle ground turmeric, ground coriander, ground cumin, chili powder, and salt over the chicken. Mix well to coat the chicken evenly with the spices. Cook until the chicken is no longer pink on the outside, stirring occasionally.
- Reduce the heat to low. Pour the beaten yogurt into the pan, stirring continuously to avoid curdling. Add the prepared nut paste and mix well. Let the mixture simmer gently until the chicken is cooked through and tender, about 15-20 minutes.
- Stir in the golden raisins and heavy cream. Simmer for an additional 5-7 minutes, allowing the flavors to meld together and the sauce to thicken.
- Sprinkle garam masala over the Chicken Korma and mix well. Taste and adjust the seasoning if needed. Garnish with fresh chopped cilantro.
- Serve the Creamy Chicken Korma hot, accompanied by steamed basmati rice, naan bread, or pulao. Enjoy the royal delight of this exquisite Indian dish.
Video
Notes
- For a milder version, reduce the amount of chili powder or omit it entirely. Adjust the spice level according to your preference.
- You can also substitute chicken with other proteins like lamb, beef, or paneer (Indian cheese) for variation.
- To enhance the flavor, you can add a pinch of saffron strands soaked in warm milk to the korma while it simmers.
Nutrition
Serving: 1000g
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