Korma

Name: Korma
Cuisine: indian
Ingredients: 1 kg chicken, bone‑in pieces; 200 g plain yogurt; 100 ml heavy cream; 50 g almonds, blanched; 50 g cashews; 3 tbsp ghee; 2 large onions, thinly sliced; 4 cloves garlic, minced; 2 tsp ginger paste; 2 tsp garam masala; 1 tsp ground coriander; 1 tsp salt

MBG-eligible

Ingredients

1 kg chicken, bone‑in pieces
200 g plain yogurt
100 ml heavy cream
50 g almonds, blanched
50 g cashews
3 tbsp ghee
2 large onions, thinly sliced
4 cloves garlic, minced
2 tsp ginger paste
2 tsp garam masala
1 tsp ground coriander
1 tsp salt

Instructions

11. In a bowl combine chicken, yogurt, ginger paste, garlic and salt; marinate for at least 30 minutes.
22. Grind almonds and cashews with a little water to a smooth paste; set aside.
33. Heat ghee in a heavy‑bottomed pot over medium heat and fry the sliced onions until deep golden brown.
44. Add the marinated chicken to the pot and sear until the pieces are lightly browned on all sides.
55. Sprinkle garam masala, ground coriander and additional salt; stir well to coat the chicken.
66. Stir in the nut paste and cream, mixing to create a rich sauce.
77. Add 200 ml water, bring to a gentle boil, then reduce heat and simmer 20‑25 minutes until the chicken is tender and the gravy thickens.
88. Garnish with freshly chopped coriander leaves and serve hot with naan or rice.

Source: llm-generated