Vij's Chicken Korma

Ingredients: 

For the Chicken Marinade: 

1 cup plain yogurt 

1 tablespoon ginger-garlic paste 

Salt 

2 Ibs boneless, skinless chicken thighs

For Korma Sauce: 

2 tablespoons vegetable oil 

1 large onion, finely chopped 

2 cloves garlic, finely chopped 

1 tablespoon grated ginger 

1 tablespoon store-bought korma paste 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1 teaspoon ground turmeric 

1 teaspoon red chili powder 

1 cup coconut milk 

½ cup heavy cream 

¼ cup ground almonds

For Assembly: 

Salt and pepper, to taste 

Chopped cilantro, for garnish 

Chopped walnuts, for garnish 

Rice or naan, to serve 
 
Directions: 

For Chicken:

In a bowl, combine yogurt, ginger-garlic paste, and a pinch of salt. Add chicken and mix to coat. Cover, then refrigerate for at least 1 hour, or overnight for best results.

Preheat a grill or grill pan over medium-high heat. Remove chicken from the marinade, then place it on the grill. Grill for 5-7 minutes on each side, until fully cooked. Set aside to rest for 1-2 minutes, then cut into bite-sized pieces.  

For Korma Sauce:

Heat oil in a Dutch oven over medium heat. Add the onions and sauté for 10-15 minutes, until they are golden brown and caramelized. Add garlic and ginger and cook for another 2-3 minutes, until fragrant.

Stir in korma paste, cumin, coriander, turmeric, and chili powder. Cook for 2-3 minutes until fragrant.

Stir in coconut milk and cream. Add ground almonds, then gently simmer for 10 minutes, allowing the sauce to thicken. 

For Assembly:

Add chicken to the pan, stirring to coat with the sauce. Season to taste with salt and pepper. Simmer for another 5-10 minutes to allow flavors to meld.

Garnish with cilantro and walnuts. Serve hot with rice or naan. 

Picture Courtesy: Gabriel Cabrera