Chicken Korma Recipe
Tender chicken tikka cooked with pure of cashew nuts, saffron and spices
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cashew Nut Paste
Soak the cashew nuts in warm water for about 15 minutes. Drain and blend them into a smooth paste with a little water. Set aside.
- 2
Marinate the Chicken
In a bowl, combine the chicken pieces with yogurt, turmeric powder, cumin powder, coriander powder, salt, and half of the garam masala. Mix well and let it marinate for at least 30 minutes.
- 3
- 4
Add Chicken
Add the marinated chicken to the pan. Cook until the chicken is browned on all sides, stirring occasionally (about 10-12 minutes).
- 5
Add Coconut Milk and Cashew Paste
Pour in the coconut milk and the cashew nut paste. Stir well to combine and bring to a simmer.
- 6
Finish with Saffron and Spices
Add saffron strands, remaining garam masala, and adjust salt as needed. Let it simmer for 15 minutes on low heat until the chicken is tender and the sauce thickens.
- 7
Serve
Garnish with chopped cilantro and serve hot with rice or naan.
