Chicken Korma recipe for you to Try.

Makki Madni Catering 

Chicken Korma is a rich and flavourful Pakistani dish made with tender pieces of chicken cooked in a creamy, spiced gravy. It's a dish that's loved by many for its delightful taste. Here's a delicious Chicken Korma recipe for you to try:

Ingredients:

• 1 kg chicken, cut into pieces
  
• 1 cup plain yogurt (Greek yogurt works well)
• 2 large onions, finely sliced
• 2 tomatoes, pureed or finely chopped
• 1/4 cup vegetable oil or ghee (clarified butter)
• 1/2 cup full-fat cream or cashew paste (soaked and ground cashews)
• 1/4 cup warm milk
• 2 tablespoons ginger-garlic paste
• 1/4 cup chopped cilantro (coriander leaves), for garnish
• 1/4 cup chopped mint leaves, for garnish
• Whole spices: 1 bay leaf, 4-5 green cardamom pods, 4-5 cloves, 1-inch cinnamon stick, 1 black cardamom (optional)
• Ground spices: 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder (adjust to your spice preference)
• Salt to taste

Instructions:

1. In a large mixing bowl, marinate the chicken pieces with yogurt, half of the ginger-garlic paste, and a little salt. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. In a separate bowl, soak the cashews in warm milk for about 15-20 minutes. After soaking, grind them into a smooth paste. If using cream, skip this step.
3. In a heavy-bottomed pot or deep pan, heat the vegetable oil or ghee over medium heat. Add the whole spices (bay leaf, green cardamom, cloves, cinnamon, black cardamom) and sauté for a minute until they release their aroma.
4. Add the sliced onions and sauté until they turn golden brown.
5. Stir in the remaining ginger-garlic paste and cook for another minute until the raw smell disappears.
6. Add the marinated chicken pieces to the pot, along with the tomato puree or chopped tomatoes. Cook for 5-7 minutes until the chicken starts to brown slightly.
7. Reduce the heat to low and add the ground spices (cumin powder, coriander powder, turmeric powder, red chili powder) and salt. Mix well and let it cook for a couple of minutes to incorporate the flavors.
8. Pour in the cashew paste or cream, stirring continuously to avoid any lumps. Allow the chicken to cook in the creamy gravy for another 10-15 minutes until it becomes tender and well coated with the sauce.
9. If the gravy appears too thick, you can add some water to achieve your desired consistency.
10. Once the chicken is cooked through and the flavors have melded together, turn off the heat.
11. Garnish the Chicken Korma with chopped cilantro and mint leaves. 

Serve the Chicken Korma hot with naan, rice, or any Indian bread of your choice. It's a delightful dish that's sure to impress your family and friends! Enjoy!