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Chicken Korma with Extra Cashew Nuts
Created by: Howcan Team
Ingredients
- 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup of plain yogurt
- 1/2 cup of cashew nuts
- 2 onions, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1/2 cup of tomato puree
- 1/4 cup of vegetable oil
- 1 cinnamon stick
- 4 green cardamom pods
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a blender, combine the cashew nuts and yogurt. Blend until smooth to make a cashew nut paste.
- Heat the vegetable oil in a large, deep skillet over medium heat. Add the cinnamon stick and cardamom pods and cook for 1-2 minutes until fragrant.
- Add the chopped onions and cook until they are soft and golden brown, about 8-10 minutes.
- Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes.
- Add the chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5 minutes.
- Stir in the tomato puree, ground coriander, ground cumin, turmeric, cayenne pepper, and salt. Cook for 5 minutes, stirring occasionally.
- Pour in the cashew nut paste and stir to combine with the chicken and spices. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Sprinkle the garam masala over the chicken korma and stir to incorporate. Cook for an additional 2-3 minutes.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Chicken Korma is a rich and creamy dish with roots in Mughlai cuisine, originating in the Indian subcontinent. This delectable dish is made with succulent pieces of chicken cooked in a luxurious, aromatic gravy. The addition of extra cashew nuts adds a delightful nuttiness and creaminess to the dish, elevating its flavor profile. Legend has it that Chicken Korma was a favorite of the Mughal emperors, who employed skilled chefs to create exquisite dishes in their royal kitchens. These chefs would meticulously blend a myriad of spices, including cardamom, cloves, and cinnamon, to create the perfect balance of flavors in the Korma. Today, the best versions of Chicken Korma with extra cashew nuts can be found in renowned Indian restaurants, particularly in regions with a strong Mughlai culinary influence, such as Delhi, Lucknow, and Hyderabad. The key to a stellar Chicken Korma lies in the careful balance of spices, the quality of the cashew nuts, and the slow cooking process that allows the flavors to meld together harmoniously. For those looking to recreate this dish at home, it's essential to source high-quality cashew nuts and toasting them to bring out their nutty essence. Additionally, using a blend of aromatic spices and simmering the chicken in a creamy mixture of yogurt and ground cashews is crucial for an authentic and flavorful Chicken Korma. While the traditional method involves slow-cooking the chicken in the gravy, there are alternative approaches, such as marinating the chicken in a spiced yogurt mixture before cooking, which can infuse the meat with even more flavor. Whether enjoyed in a bustling Indian eatery or prepared lovingly at home, Chicken Korma with extra cashew nuts is a dish that embodies the opulence and depth of Mughlai cuisine, delighting palates with its luscious texture and complex flavors.
60 min
4
450 calories
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