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
