Ingredients:
Marinade:
• 2 pounds chicken, bone-in pieces (provides better flavor than boneless)
• 6 tablespoons yogurt
• 1/2 teaspoon turmeric
• 2 tablespoon ginger garlic paste
• 2 teaspoon garam masala
• 1 teaspoon Kashmir Chili powder
• 1 teaspoon salt
Base:
• 2 large onions, very thinly sliced
• 1 cup plain yogurt
• 2 tablespoons Ginger-Garlic paste
Whole Spices
• 1 Black cardamom pod
• 2 Bay leaves
• 1 Cinnamon stick
• 5-6 Green cardamom pods (cracked)
• 4-5 Cloves
Ground Spices
• 1 teaspoon Garam masala
• 2 teaspoons coriander powder
• 1 teaspoon Kashmiri red chili powder (for color and mild heat)
• ½ teaspoon turmeric powder
The Finishing Touch
• A pinch of saffron (soaked in 2 tablespoons warm milk)
• 10-12 cashews (soaked and ground into a paste)
• 1 teaspoon Kewra water
•1 teaspoon sugar
Directions:
• Cover chicken with Greek yogurt, turmeric, ginger garlic paste, garam masala, Kashmir Chili powder, and salt. Let the chicken to marinate for at least 1 hour and up to 24 hours.
• Heat oil in the skillet.
• Fry the sliced onions over medium heat, stirring constantly, until they are a perfect golden brown, about 15 minutes.
• Remove with a slotted spoon, drain on paper towels, and once cooled, crush them into a coarse paste with a mortar and pestle (or a quick pulse in a blender without water).
• In the skillet, add the whole spices (bay leaves, cinnamon, cardamoms, cloves). Let them sizzle for 30 seconds until fragrant.
• Add the chicken pieces and ginger-garlic paste. Sauté on high heat for 10 minutes until the chicken changes color from pink to white and is lightly sealed.
• Lower the heat. Add the coriander powder, chili powder, and turmeric. Stir quickly, then pour in the yogurt. Stir continuously to prevent the yogurt from curdling until it begins to simmer.
• Add the crushed fried onions, sugar, and the nut paste. Add about 1 cup of water if the sauce is too thick.
• Cover and cook on low heat for 25-30 minutes, or until the chicken is tender and the oil separates and rises to the top.
• Stir in the saffron milk, garam masala, and kewra water. Cover the pan and let it sit off the heat for 5 minutes to allow the aromas to meld.
Tips:
• Serve your Korma with Sheermal (a slightly sweet saffron naan) or Basmati rice.
• If you prefer a bit more textural variety, you can also try a South Indian Style Kurma, which replaces the nut paste and yogurt with a ground coconut and poppy seed base for a completely different but equally authentic flavor profile.
