Chicken Korma – Mughlai Style

Step 1: Fry Onions

Heat 2 tbsp ghee in a pan over medium heat. Add 4 medium sliced onions and 1/2 tsp salt. Stir and fry until the onions turn golden brown, which takes approximately 5-7 minutes. Turn off the gas and let the onions cool completely.

Step 2: Prepare Onion-Yogurt Paste

Transfer the cooled fried onions to a mixer jar. Add 4-5 tbsp yogurt. Blend until a smooth paste forms. If the paste is too thick, add 2 more tbsp of yogurt and blend again.

Step 3: Cook the Masala Base

Heat 2 tbsp ghee in the same pan over medium heat. Add the onion-yogurt paste. Add 1/2 tsp salt, 1 tsp red chili powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, and 3 tsp coriander powder. Stir well and fry for 2-3 minutes until the spices are aromatic.

Step 4: Add Ginger-Garlic Paste and Chicken

Add 3 tbsp ginger-garlic paste to the pan. Fry for another 2-3 minutes until the raw smell of ginger-garlic disappears. Then, add 700g chicken pieces to the pan and mix well to coat the chicken with the spice paste.

Step 5: Incorporate Yogurt and Whole Spices

Add the remaining yogurt (total 1 cup used for paste and chicken). Stir well until the chicken is evenly coated. Add 4-5 crushed green cardamoms, 1 tsp crushed black peppercorns, 4-5 cloves, and a few pieces of cinnamon stick. Mix thoroughly.

Step 6: Slow Cook the Chicken

Add chopped coriander leaves. Stir to combine. Cover the pan with a lid and cook on low heat for 10-15 minutes, or until the chicken is tender and cooked through, stirring occasionally.

Step 7: Finish with Cashew Paste and Garnish

Lift the lid. Add julienned ginger, 1/2 tsp nutmeg powder, a few strands of mace, and 1/2 tsp garam masala. Stir well. Add the cashew paste (10-12 cashews blended with a little water). Stir until well combined and the gravy thickens slightly. Add more chopped coriander for final garnish. Stir and serve hot.

• Fry the onions until perfectly golden brown for the best flavor and color in the Korma.

• Do not add water or tomatoes to the Korma; the gravy's richness comes from yogurt and cashews.

• Slow cook the chicken on low heat to ensure it's tender and absorbs all the flavors of the spices.

• You can use cooking oil instead of ghee if preferred, though ghee adds a richer flavor.

• For a spicier kick, increase the amount of red chili powder or add finely chopped green chilies directly to the gravy.