A flavourous dish richly South Asian, korma is deeply rooted in the culinary traditions of India and Mughlai. It is known for its creamy sauce and tender spiced flavours. The name "korma" comes from the Urdu word "qormā," which means to braise, referring to the technique by which this delicious dish was cooked. A typical Chicken Korma recipe would consist of meat, usually chicken, lamb, or beef, but vegetarian versions with paneer vegetables or legumes are also popular. The general recipe consists of braising either the meat or vegetables in yoghurt, cream and a variety of spices. The slow-cooking process makes all the ingredients soak up the deep flavours of gravy, and not forgetting that in this, the whole blend of aromatic spices like cardamom, cinnamon, cloves, cumin, and coriander are infused. Often, ground nuts like almonds or cashews add to the creamy texture and nutty flavour of a dish. One of the hallmark characteristics of korma is the balance of mildness and the depth of flavours. While it is rich, it's not spicy. The yoghurt and cream in the sauce mellow out the spiciness of the ingredients, and then, with the addition of naan, roti, or basmati rice, it creates a silky smooth texture. Korma is one of the versatile dishes. Having lots of variations, depending on the different regions of South Asia, each having its own touch, whether it is served on festive occasions or enjoyed as a comforting meal, korma stands tall in terms of richness, aromatic spices, and indulgent texture to be one of the favourite dishes in Indian cuisine.

• 500 gms chicken
• 3 tbsp ghee
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• Salt
• 1 onion
• 2 tomato
• 1 tbsp poppy seeds
• 1/2 cup dairy cream
• 1/2 cup curd
• 1/2 cup coconut
• 1/2 tsp garam masala
• 15-20 cashews

• Begin by rinsing and chopping the 500 gms of chicken into medium pieces. All the pieces should be uniform so they can cook evenly. The first step in this recipe of korma will help when these are ready to be served for a delicious texture.
• Mix 200 gms of yoghurt, one teaspoon of ginger-garlic paste, one teaspoon of red chilli powder, 1/2 teaspoon of turmeric powder, and salt to taste in the bowl. The yoghurt also tenderises and contributes to the creamy smooth texture of the korma.
• Toss all the chicken pieces with the marinade so they are coated evenly, cover with a lid or plastic wrap, and leave it marinating for at least 30 minutes. This is one of the important steps because the chicken will be able to absorb the flavours that develop with cooking.
• While marinating the chicken, soak 15 to 20 cashews in warm water for about 15 minutes.
• After being soaked, grind them into a smooth paste. The paste of cashew enriches the korma with a rich, creamy element and adds to its richness.
• Next, heat three tablespoons of oil in a pan over medium heat. Then put one finely chopped onion once the oil is hot.
• Saute the onion until it turns golden brown, about 5-7 minutes. This caramelisation process does give a korma a sweeter and more depth of flavour.
• Then add one teaspoon of ginger-garlic paste and saut for almost a minute till fragrant. This is a very critical step while making the korma recipe, as the flavour developed with these onions forms a robust base for the dish.
• Now is the time to add marinated chicken pieces to the pan. Add the marinated chicken, stir occasionally, and cook on medium heat for 10-12 minutes until the chicken is tender. The marinated chicken would release its juices to create a saucy flavour.
• Once half-cooked, add the cashew paste and 1 cup of water to the pan and stir till the whole thing mixes well together. Cook for a further 10-12 minutes so that the chicken cooks thoroughly and the gravy thickens.
• It is this slow cooking that allows flavours to meld so perfectly, yielding a rich korma.
• Now add 1/2 teaspoon of garam masala powder and ¼ cup of fresh cream.
• Mix everything well. Garam masala gives a warm and aromatic touch, and the addition of cream makes the dish much richer.
• Cook for about 2-3 minutes on the same gas. It allows the cream to blend with all other ingredients.
• Finally, your korma is garnished with freshly chopped coriander leaves for an explosion of colour and freshness.
• Serve this hot, preferably with naan, roti, or steamed rice. And there you go - the creamy, flavourful chicken korma will be the star of any meal and satisfy the desires of even the most troublesome family and friends.
• This korma recipe stands out in richness and flavours. Enjoy creating and savouring this classic dish.