Korma is a flavorful and creamy curry dish that can be made with meat, vegetables, or paneer. It is known for its rich and aromatic sauce. Here's a basic recipe for making Chicken Korma:

Ingredents:

For Marination:

• 500 grams chicken, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

For Korma Sauce:

• 2 tablespoons oil or ghee
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup cashew nuts, soaked in warm water
• 1/4 cup desiccated coconut (optional)
• 1 tablespoon poppy seeds (khus khus)
• 1 tablespoon melon seeds (magaz)
• 1 teaspoon fennel seeds
• 1-inch piece of cinnamon
• 4-5 green cardamom pods
• 4-5 cloves
• 1 bay leaf
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup cream or coconut milk
• Fresh coriander leaves for garnish
• Salt to taste

Instructions:

Marinate the Chicken:

• In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
• Add the chicken pieces to the marinade, coat well, and let it marinate for at least 30 minutes.

Prepare Korma Sauce:

• In a blender, make a smooth paste by blending soaked cashew nuts, desiccated coconut (if using), poppy seeds, melon seeds, and tomatoes. Set aside.
• Heat oil or ghee in a pan. Add cinnamon, cardamom pods, cloves, bay leaf, and fennel seeds. Sauté until fragrant.
• Add thinly sliced onions and sauté until they turn golden brown.

Add Spice Powders:

• Add cumin powder and coriander powder. Stir well.

Add Chicken:

• Add the marinated chicken to the pan. Cook until the chicken is browned.

Add Cashew Paste:

• Pour the cashew paste into the pan. Mix well and cook for a few minutes until the oil starts separating from the masala.

Add Garam Masala:

• Add garam masala and mix it into the curry.

Add Cream or Coconut Milk:

• Pour in cream or coconut milk. Adjust the consistency of the curry by adding water if needed.
• Simmer the curry for 10-15 minutes until the chicken is cooked through and the flavors are well blended.

Garnish and Serve:

• Garnish with fresh coriander leaves.
• Serve the Chicken Korma hot with naan, roti, or rice.