Chicken Korma
The devil is in the details with this tangy, tender chicken dish. After some experimenting with regular yogurt, I found that Greek yogurt makes a world of difference, as grinding the onion and yogurt into a smooth mixture. Don't forget to add the squeeze of lemon at the very end, to cut the richness.
Recipe Ingredients:
- 2 medium onions, chopped
- 3 tbsp ghee (clarified butter)
- 1 1/2 -2 lbs chicken tenders, chopped into chunks
- 1 tbsp ginger, grated
- 2 cloves garlic, grated
- 1 tbsp coriander
- 1 tbsp garam masala
- 1 tsp turmeric
- 4-6 cardamom pods
- pinch of dried red chili
- freshly ground black pepper
- 1 cup of greek yogurt
- salt, to taste
- squeeze of lemon juice
- garnish with cilantro, or fried shallots, or both
Recipe Steps:
- In a bowl, add the chicken tenders with the grated garlic, ginger and the rest of the spices. Mix well and let the spices do their work for an hour in the fridge.
- Heat 2 tbsp of the ghee in a large saucepan. Add the chopped onions and fry until translucent. Scoop out the onions and set aside.
- Whisk the yogurt, then add the onions and yogurt in a blender and grind until fairly smooth.
- Heat the remaining ghee in the pan, and bring the pan to medium high heat. Add the marinated chicken pieces and fry until brown.
- Bring heat to low, add the yogurt mixture and stir well. Cover and simmer for 30 minutes or so. Towards the end, remove the lid and let some of the liquid evaporate (if you like a runnier mixture, you can add a bit of milk).
- Add salt to taste, and squeeze lemon juice on top. You can garnish with fresh chopped cilantro, which I did not have on hand, so I used fried shallots.
Serving Size: 2-3
Preparation Time: 30 minutes
Average:
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