The Indian subcontinent's one of the creamiest, most decadent, and most fragrant dishes is Chicken Korma, crammed full of flavours to make the mouth-watering curry so deliciously soft and perfectly flavourful. This rich curry is prepared using pieces of chicken gently cooked in yoghurt and ground nut sauce along with various fragrant spices. This curry branched forth from Mughal cooking, which was initially intended for royals, showcases that Persian and Indian gastronomic expertise share similarities. The pieces of chicken are marinated in yoghurt and spices, and the meat softens with those spices and is flavoured at the same time. Cardamom, cinnamon, cloves, and cumin will be used, and the preparation will have a warm and inviting smell. Brown or fried onions are usually pasted while being added for sweetness to the sauce. Then, the marinated chicken is simmered with the onion paste, letting the flavours marry perfectly. There's creaminess with ground nuts, cashews or almonds, adding a smoothness to the dish while infusing it with a delicate nuttiness. Sometimes, a splash of cream or coconut milk is added for ultimate richness. Chicken Korma can be served over naan, roti, or steamed basmati rice, making it an outstanding dish for any special occasion or family function. It will be an elegant addition garnished with fresh cilantro, fried onions, or slivers of almonds. Chicken Korma is a delightful dish, whether at a festival or dinner party. Let's try out this Chicken Korma recipe.

• 500 gms chicken
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 3 tbsp oil
• Salt
• 15-20 cashews
• 1 onion
• 1/2 tsp garam masala

• Begin by cleaning and cutting 500 gms of chicken into medium pieces. The chickens must be adequately cleaned to remove impurities; this is critical to most chicken korma recipes. The medium-sized pieces allow for even cooking, so the juices and tenderness in the chicken remain in the entire process of cooking the chicken, thereby constituting one primary requirement of an ideal recipe of chicken korma.
• Mix 200 gms of yoghurt with one teaspoon of ginger-garlic paste, red chilli powder, 1/2 teaspoon turmeric powder, and salt to taste in a large bowl.
• Mix well the contents until they are well combined.
• Add the chicken pieces to the marinade, ensuring they have an even coat.
• Cover the bowl. Allow the chicken to marinate for at least 30 minutes, as the flavours usually penetrate the meat and tenderise it.
• For a richer flavour, you can marinate it for some hours or overnight in the refrigerator.
• Soak 15-20 cashews in warm water for about 15 minutes. This will soften the cashews, which will quickly turn into a smooth paste when blended.
• Drain the soaked cashews and put them into the blender. Continue to a very smooth and creamy paste. This gives richness and creaminess to the korma sauce.
• Mix 3 tablespoons of oil in a large pan or skillet over medium heat.
• Once heated, add one finely chopped onion. The onions should be saut ed until golden brown for 5 to 7 minutes. It caramelises the onions and gives it deep flavour, which is a base for korma sauce.
• Once the onions are golden, add a teaspoon of ginger-garlic paste to it. Saute them for half a minute or until the pungent smell of raw ginger and garlic disappears. This is a step that thumps up the flavour level of korma as a whole; it gives a more aromatic and savoury underlay to the dish.
• Now, put the marinated pieces of chicken in the pan. Stir well to coat the chicken with the onion and spice mixture. Cook on a medium flame, stirring sometimes, for about 10-12 minutes. That would make the chicken soft completely and absorb all the taste of the marinade. You can also see that the chicken has softened and is letting go of its juices.
• Add the ready cashew paste and 1 cup of water to it. Mix all the contents well. Now it becomes a thick and creamy gravy. Continue cooking for another 10-12 minutes by stirring occasionally until the chicken is cooked and the gravy turns to your desired thickness. In case the gravy turns too thick, add a little amount of water as desired.
• Add 1/2 teaspoon garam masala powder and 1/4 cup fresh cream to the pan.
• Toss all together so the spice and cream mix with the gravy. Let it simmer for 2 to 3 more minutes. This gives a deep, rich, creamy feel to the dish that is incredibly indulgent.
• Place the pan on the heat and garnish Chicken Korma with fresh coriander leaves. The coriander adds freshness and serves to make the dish look colourful.
• Chicken Korma is served hot and accompanied by Naan, Rotis or Steamed Rice. Creamy and flavoured, korma matches well with these breads or rice, enabling every morsel to go down right. Now, take the mouth-watering home-cooked Chicken Korma.