Chicken korma curry

Swasthi Shreekanth presents this Chicken Korma as her North Indian, Mughlai-style preparation. This account selects bone-in chicken, plain yogurt and cashews while keeping her coconut-milk, almond and other offered versions separate.

The chicken is coated with yogurt, separately grated ginger and garlic, turmeric, garam masala, Kashmiri chili powder and sea salt. A separate ghee portion cooks green cardamom and sliced yellow onion until golden and caramelized.

Cashews join those onions, which cool before blending smooth with a second yogurt portion. The resulting puree is the selected gravy base rather than a supplied fried-onion paste.

A second ghee portion starts the selected optional bay leaf, cloves, cinnamon and cardamom, followed by green chili and the same marinated chicken. The puree, hot water, salt, garam masala, ground coriander and optional extra Kashmiri chili powder join for covered simmering.

Coriander leaves finish the curry, with ready plain basmati rice selected as the separate accompaniment. The author attributes its creamy texture to yogurt and nut paste and its aroma to the fried onion base; the written recipe leaves the finished serving temperature unspecified.