Awadhi chicken korma Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with yogurt, ginger-garlic paste, and spices for at least 30 minutes.
• STEP 2.Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated chicken and cook until it is browned.
• STEP 4.In a separate bowl, whisk together yogurt, cashew paste, and saffron-infused milk. Add this mixture to the chicken and cook for a few minutes.
• STEP 5.Add water or chicken stock to adjust the consistency of the gravy. Simmer the korma on low heat until the chicken is cooked through and the flavors are well blended.
• STEP 6.Garnish with fried onions, chopped coriander leaves, and a drizzle of fresh cream. Serve hot with naan or rice.

Cooking Tips

• For a richer flavor, you can also add a tablespoon of ghee (clarified butter) to the korma.
• To make the cashew paste, soak cashews in warm water for 15 minutes and then blend them into a smooth paste.
• If you prefer a spicier korma, you can add a teaspoon of red chili powder or green chili paste to the marinade.

Storage and Serving

• Leftover korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma on the stovetop or in the microwave, adding a splash of water or milk to maintain the creamy consistency.
• Serve the Awadhi chicken korma with naan, roti, or steamed rice for a delicious and satisfying meal.