Nawabi Chicken Korma
A rich and creamy Indian dish featuring tender chicken, fragrant spices, and a delightful yogurt base, perfect for special occasions.
Ingredients
Main Ingredients
- 1 kg chicken, cut into pieces
- 2 medium onions, finely sliced
- 2 medium tomatoes, pureed
- 1 cup yogurt can substitute with heavy cream for extra richness
- 1/4 cup cashew nuts for blending into a paste
- 2 tablespoons ginger-garlic paste
- 1/2 cup cooking oil
- 2-3 green chilies adjust based on spice preference
Spices
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- to taste salt
For Garnish
- to taste fresh coriander for garnish
Instructions
Preparation
- Heat the oil in a large pot and fry the onions until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add the chicken pieces and fry until they turn white.
- Stir in the tomato puree, cumin seeds, coriander powder, turmeric powder, and salt.
- Cover and cook for about 10-15 minutes on medium heat.
- Add yogurt and mix well. Cook on low heat for another 20 minutes.
- Blend the cashew nuts with a little water to form a paste and add it to the pot.
- Finally, add garam masala and green chilies, cooking for an additional 5 minutes.
- Garnish with fresh coriander before serving.
Notes
Serve with steamed basmati rice or warm naan bread. Pairs well with raita (yogurt sauce) and salads. Use fresh spices for the best flavor. For added richness, you can use heavy cream along with yogurt. Let the korma sit for a while before serving to develop flavors.