Chicken And Cashew Korma Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds, cardamom pods, cinnamon stick, and bay leaf. Sauté until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated chicken and cook until it turns white.
• STEP 4.In a blender, blend cashews with water to make a smooth paste. Add this paste to the chicken along with garam masala and red chili powder.
• STEP 5.Cook for another 10 minutes until the chicken is cooked through and the sauce thickens. Garnish with chopped coriander leaves and cashews.
• STEP 6.Serve the Chicken and Cashew Korma hot with steamed rice or naan bread.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• For a creamier texture, you can add a tablespoon of cream or coconut milk to the sauce.
• If you prefer a spicier korma, increase the amount of red chili powder or add some chopped green chilies.
• To make the dish more nutritious, you can add vegetables like peas or bell peppers along with the chicken.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the korma in a pan or microwave until heated through before serving.
• Serve the Chicken and Cashew Korma hot with steamed rice or naan bread for a complete meal.