Saucepan@saucepan · Shared this recipeFollowIndian · dinnerChicken KormaA creamy, spiced Indian chicken stew with a cashew and spice paste, braised with bone-in chicken.total1 hr 15 minprep15 mincook1 hrservings4Original recipe on masterclass.comKeep this recipeAdd a copy of Chicken Korma to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 cup cashews1 -inch piece fresh ginger, peeled and chopped3 garlic cloves, roughly chopped1 tsp poppy seeds2 tsp whole coriander seeds, or ½ teaspoon ground coriander1 2-inch cinnamon stick1 tsp whole cumin seeds1 tsp ground cardamom4 green cardamom pods, crushed1 fresh hot green chilies, stemmed and thinly sliced0.25 tsp Kashmiri red chili powder, or cayenne0.5 cup fresh cilantro, tender stems and leaves finely chopped, some reserved for garnish2 tbsp ghee or vegetable oil like peanut oil2 lb bone-in chicken thighs and drumsticks1 medium onion, diced1 bay leaf1 tsp ground turmeric1 tsp garam masala4 large tomatoes, roughly chopped0.25 cup plain yogurt, or coconut cream, heavy cream, or full-fat coconut milkSalt to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Soak the cashews in very hot water for 30 minutes, then drain well and place them in a food processor or blender.2Step 2: Add the ginger, garlic, poppy seeds, coriander, cinnamon, cumin, cardamom, green chilies, chili powder, cilantro, and 1/2 cup water. Blend until smooth.3Step 3: Heat ghee in a large pot or Dutch oven over medium-high heat. Brown the chicken in batches until the skin is golden, about 10 minutes total. Remove the chicken to a plate.4Step 4: Reduce heat if needed, then add the onion and bay leaf to the rendered fat. Sauté until the onion is translucent and beginning to brown.5Step 5: Stir in the turmeric and garam masala. Add the tomatoes and their juices, and cook until they break down, about 5 minutes.6Step 6: Add the cashew-spice paste and season with salt. Cook, stirring occasionally, until the sauce thickens slightly, 5–7 minutes.7Step 7: Reduce heat to low and stir in the yogurt or cream.8Step 8: Return the chicken to the pot, add 1/2 cup water, and stir to combine. Bring to a boil, then reduce heat, cover, and simmer until the chicken is tender and cooked through, about 20 minutes.9Step 9: Taste and adjust seasoning. Garnish with the remaining cilantro before serving.getsaucepan.com/r/db61fe42-4fb8-4516-acd1-63deaf996f8d · Original: https://www.masterclass.com/articles/chicken-korma-recipe
