Chicken Korma is one of India’s most popular recipes.

Recipes abound for this dish but make sure to try this great version from the chefs at the Devi Garh hotel in Udaipur, where we spend the last night of our culinary adventure in northern India. Our guests rave about this recipe when they return back home.

Ingredients:

3 tablespoons clarified butter (ghee) or oil
1 each whole spice: cinnamon stick, bay leaf, mace, clove, cardamom seed, black pepper
18 ounces boneless chicken thighs, cut into large pieces
1/2 cup red onion paste (recipe below)
1 teasponns ginger, grated
1 teaspoons garlic, minced
1 tablespoons chili powder
1/2 tablespoons turmeric powder
1 teaspoon coriander powder
1 tablespoons cashew butter or cream
1/4 c yoghurt, plain
3 tablespoons clarified butter (ghee) or oil
salt to taste

Preparation:

1. To make onion paste: boil a red onion for 10 minutes. Puree in food processor with some of the cooking liquid. If you want, you can freeze the leftover onion paste for when you have a hankering for chicken korma.

2. Heat the oil and add the whole spices, let them crackle.

3. Add the onion paste and stir. Sauté for 5 minutes.

4. Stir-in ginger, garlic, turmeric, coriander and chili powder. Add 2 Tbsp of water.

5. Mix in chicken and salute for a few minutes.

6. Add cashew nut paste and yoghurt. Cook for 5 minutes.

7. Add 1 3/4 cups water and let simmer for 20 minutes.

8. Adjust seasoning and serve with naan, roti or steamed rice.

Enjoy!

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Author: Peggy Markel

Editor: Katarina Tavčar

Photo: Amy Roth