500g boneless chicken thigh or breast, cut into bite-sized pieces
2 tablespoons vegetable oil
1 tsp cumin seeds
2 medium onions, finely chopped
2 cloves garlic, grated
1 tablespoon fresh ginger, finely chopped
½ tsp each cumin and coriander powder
½ tsp turmeric
3-4 strands of saffron (opt)
½ tsp cardamom powder
½ tsp mace powder
½ tsp chilli powder
1 tbsp lemon juice
1-2 green chilli chopped
1 tbsp almond paste
2 tbsp cashew paste
5 tbsp natural yoghurt
2 tbsp cream
Salt and pepper to taste
Fresh coriander, to garnish
Fried cashew nuts or flaked almonds, to garnish (optional)
Method
First, marinade the chicken with 2 tbsp yoghurt, 1 tbsp cream, 3-4 strand of saffron, 1 tbsp lemon juice, ¾ tsp salt, ½ tsp chilli powder 1/4 tsp, 1 tsp cumin and coriander powder.
Mix it in a bowl with chicken pieces and leave it aside for 10-15 minutes if you can. Spread on an oven tray and cook for 15 minutes in a 190-degree pre-heated oven or in an air fryer.
Heat the oil in a large pan over medium heat and fry cumin seeds.
Add the onion and salt and cook until soft and golden for about 2 minutes
Add the garlic and ginger, stirring for about one minute until fragrant.
Add in the coriander, cumin, turmeric, chilli and chilli powder. Stir well to coat the onions and cook for another 2 minutes.
In a separate bowl, mix the remaining yoghurt and cream with cashew and almond paste, ¼ cup hot water add to the pot with the onion gravy and mix it well.
Now add cooked chicken from the oven. Cook in a low heat for 3-4 minutes so chicken pieces infuses well with the sauce. Add hot water to achieve your preferred curry consistency.
Add cardamom and mace powder at the end. Adjust the seasoning according to your taste.
Garnish with fresh coriander and fried cashew or flaked almond before serving.
Serve your chicken korma with steamed basmati rice or naan bread for a truly satisfying meal. Enjoy!
