Indian 50 min

Chicken Korma

Name: Chicken Korma
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 lbs boneless chicken thighs, cut into pieces; 3 tablespoons ghee; 2 large onions, thinly sliced; 1/4 cup cashews, soaked and blended with 2 tablespoons water; 1 tablespoon poppy seeds, soaked and blended; 5 cloves garlic, minced; 1.5-inch ginger, grated; 1 cup yogurt; 1 teaspoon garam masala; 1 teaspoon coriander powder; 1/2 teaspoon cardamom powder; 1/4 teaspoon white pepper; 1/3 cup heavy cream; Salt to taste; Rose water and saffron for finishing

high-proteingluten-freecomfort-food

Ingredientsfor 2

520

Cal

44g

Protein

14g

Carbs

32g

Fat

12 lbs boneless chicken thighs, cut into pieces
23 tablespoons ghee
32 large onions, thinly sliced
41/4 cup cashews, soaked and blended with 2 tablespoons water
51 tablespoon poppy seeds, soaked and blended
65 cloves garlic, minced
71.5-inch ginger, grated
81 cup yogurt
91 teaspoon garam masala
101 teaspoon coriander powder
111/2 teaspoon cardamom powder
121/4 teaspoon white pepper
131/3 cup heavy cream
14Salt to taste
15Rose water and saffron for finishing

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Instructions

1
Heat ghee and fry onions for 15 minutes until deep golden. Remove half for garnish. Add garlic and ginger, cook 2 minutes. Add cashew-poppy paste and cook 4 minutes until golden. Add all spices and stir 1 minute.
2
Reduce heat to low. Add yogurt tablespoon by tablespoon, stirring constantly. Once incorporated, add chicken and coat well. Cover and cook on low for 30–35 minutes until chicken is tender.
3
Stir in cream and a pinch of saffron soaked in 2 tablespoons warm milk. Simmer 5 more minutes. Add a splash of rose water. Garnish with fried onions. Serve with naan or basmati rice.