A Luxurious Journey into Indian Flavours

When it comes to comfort food with a touch of elegance, few dishes rival the creamy, aromatic Chicken Korma. A staple in Indian cuisine, this dish is a harmony of tender chicken, fragrant spices, and a rich, nutty sauce that’s sure to make you a fan at first bite. Whether you’re perfecting your professional skills or crafting a restaurant-worthy meal at home, this recipe will guide you through creating a culinary classic.

Ingredients
For the Chicken Marinade:
600g chicken breast or thigh, cut into pieces
150g plain yoghurt
1 tbsp lemon juice
1 tsp garlic paste
1 tsp ginger paste
½ tsp ground turmeric
½ tsp chilli powder
½ tsp ground cumin
1 tsp salt
For the Korma Sauce:
2 tbsp vegetable oil or ghee
2 medium onions, finely sliced
3 garlic cloves, minced
1 tbsp grated ginger
3 green cardamom pods, lightly crushed
1 cinnamon stick
4 whole cloves
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground chilli powder (optional)
200ml chicken stock
100ml coconut milk or cream
100ml double cream
50g ground almonds
1 tbsp sugar
Salt, to taste
A handful of toasted almonds for garnish
Fresh coriander for garnish
Method

1. Marinate for Maximum Flavour
   Start by marinating the chicken. In a large bowl, combine the yoghurt, lemon juice, garlic paste, ginger paste, and spices. Add the chicken pieces and mix well, ensuring every piece is coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavour.

Why Marinate? This step tenderises the chicken and infuses it with the base flavours that will carry through the dish.

2. Prepare the Aromatics
   Heat the oil or ghee in a large pan over medium heat. Add the sliced onions and cook for 8-10 minutes, stirring frequently, until golden brown and caramelised. This step is crucial for developing the depth of flavour that defines a great korma.

Add the garlic, ginger, cardamom pods, cinnamon stick, and cloves. Sauté for 1-2 minutes until fragrant.

Pro Tip: For a smoother sauce, blend the caramelised onions with a splash of water before adding the spices.

3. Layer the Spices
   Stir in the ground coriander, turmeric, and chilli powder, toasting them for 30 seconds to unlock their aromas. Be careful not to burn the spices as this can make the dish bitter.

Add the marinated chicken to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken begins to brown.

4. Build the Sauce
   Pour in the chicken stock and coconut milk or cream, then stir in the ground almonds and sugar. Reduce the heat and let the mixture simmer gently for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.

Adjust the Texture: If the sauce is too thick, add a splash of water or stock. If it’s too thin, simmer uncovered for a few extra minutes.

5. Finish with a Touch of Cream
   Stir in the double cream and simmer for another 2-3 minutes. Taste and adjust the seasoning with salt as needed. The sauce should be rich, slightly sweet, and perfectly balanced.

Final Flourish: Garnish with toasted almonds and fresh coriander leaves for a touch of elegance.

Serving Suggestions
Serve your Chicken Korma with fluffy basmati rice, buttery naan, or parathas. For a complete feast, pair it with a crisp cucumber raita or a tangy mango chutney.

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