A rich and flavorful Indian curry, Chicken Korma is a classic dish known for its mild, creamy sauce infused with aromatic spices, nuts, and yogurt. Perfect for a comforting meal.

Ingredients:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 large onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
1/2 cup plain yogurt
1/4 cup ground almonds or cashews
1/4 cup heavy cream
2 tbsp vegetable oil or ghee
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/4 tsp cayenne pepper (optional)
1/2 tsp garam masala
Salt to taste
Fresh cilantro, chopped, for garnish

Instructions:

Marinate chicken: In a bowl, combine chicken pieces with yogurt, ground nuts, cumin, coriander, turmeric, cayenne (if using), and salt. Mix well and let it marinate for at least 30 minutes.
Sauté aromatics: Heat oil or ghee in a large pan or pot over medium heat. Add chopped onion and cook until softened and lightly golden, about 8-10 minutes.
Add ginger and garlic: Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
Cook chicken: Add the marinated chicken to the pan. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 8-10 minutes.
Simmer the sauce: Stir in the heavy cream and garam masala. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for another 5-7 minutes, or until the sauce has thickened slightly.
Adjust seasoning: Taste and adjust salt if needed.
Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan.