Grilled Coconut Chicken Korma Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 2.Add chicken pieces to the marinade and let it marinate for at least 1 hour.
• STEP 3.Preheat the grill and cook the marinated chicken until it is cooked through and has a nice charred flavor.
• STEP 4.In a separate pan, heat oil and add onions. Cook until they turn golden brown.
• STEP 5.Add garlic and ginger paste, and cook for a minute.
• STEP 6.Add the coconut milk, ground cashews, and the remaining spices. Cook for a few minutes until the sauce thickens.
• STEP 7.Add the grilled chicken to the sauce and simmer for another 5 minutes.
• STEP 8.Garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

• For extra flavor, you can add a teaspoon of roasted cumin powder to the marinade.
• If you don't have a grill, you can also cook the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes.
• To make the dish spicier, you can add chopped green chilies or a pinch of cayenne pepper to the sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop until heated through.
• Serve the Grilled Coconut Chicken Korma with steamed rice, naan bread, or roti for a complete meal.