Chicken Korma

Ingredients

For marinade

• 1 kg chicken thigh
• ⅓ cup full-fat greek yogurt
• ½ tsp turmeric
• 1 tbsp minced garlic (~2 cloves)
• 1 tbsp minced ginger
• 1 - 2 tsp kashmiri red chili powder (less for less spicy)
• 1 tsp salt

Rest

• 4 medium onions or 2 really large ones
• ½ cup full-fat greek yogurt
• 20 cashews (raw is preferred) (can also substitute some cashews for almonds)
• 1 - 2 tbsp oil
• ½ - 1 tsp garam masala
• 3 tsp coriander powder
• Water as needed.
• Salt to taste
• Cilantro (chopped)

Aromatics (optional) (add as many or as few)

• 2 cassia bark (cinnamon) sticks
• 2 bay leaves
• 8 cloves
• 5 green cardamom
• 2 black cardamom

Instructions

1. Marinate chicken with yogurt, turmeric, garlic, ginger, chili power and salt for 30 minutes to 2 hours max. Over 2 hours, chicken can get rubbery.
2. In a pot over medium high heat, add oil, green cardamoms, onions and salt. Caramelize onions (~10 - 15 minutes). Onions should be brown but not burnt.
3. Take pot off stove and allow onions to cool to room temperature.
4. Using a blender, blend the onions, green cardamom and cashews into a paste. Add water as needed.
5. Add oil to pan, along with aromatics (cinnamon, bay leaves, cloves, black cardamom). Then turn heat to medium - high. Cook until cloves puffs up (~30 seconds).
6. Add chicken and cook for another 5 - 6 minutes until the marinade has broken up and chicken is opaque on the outside (doesn’t need to be cooked through yet).
7. Reduce heat to medium-low. Add onion paste, yogurt, coriander powder. Add water as needed to achieve preferred thickness. 1 cup of water is a good average.
8. Bring to boil. Add salt/pepper to taste. Simmer for ~20 - 30 minutes.
9. Turn heat off, add garam masala. 
10. Top with cilantro and serve with rice.

Solid but maybe pick one or two solid spices for the tadka, and don’t spare anything. I prefer to cook with ghee as the restaurants where I grew up were more Pakistani/Kashmiri style. Actually I don’t think I’ve ever marinated the chicken for a korma as normally you’re cooking it in the sauce rather than separately as in chicken tikka massala, but curious how this changes it.

Looks good. Saved it to my recipe app to try someday. Thanks!