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A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
For 4 servings
Marinate the chicken. In a large bowl, combine the chicken pieces, 1/2 cup of whisked yogurt, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, cumin powder, and salt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Prepare the onion and cashew paste. Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the sliced onions and fry until they are golden brown and crisp, about 10-12 minutes. Remove with a slotted spoon and set aside to cool. Drain the soaked cashews. Grind the cooled fried onions and drained cashews together into a smooth paste using a little water if needed.
Cook the korma. In the same pan with the remaining ghee, add the whole spices: bay leaf, cinnamon stick, cloves, green cardamoms, and black peppercorns. Sauté for 30-40 seconds until fragrant. Add the marinated chicken to the pan. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Reduce the heat to low. Add the remaining 1/2 cup of whisked yogurt, stirring continuously to prevent it from curdling. Cook for 2-3 minutes until the ghee starts to separate.
Simmer the curry. Stir in the prepared onion-cashew paste and mix well. Add 1 cup of warm water, mix, and bring the curry to a gentle simmer. Cover the pan and cook on low heat for 15-20 minutes, or until the chicken is tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Stir in the garam masala powder.
Garnish and serve. Garnish with freshly chopped coriander leaves. Serve hot with bajra roti, naan, or steamed rice.
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 582.78 calories per serving with 36.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Replace chicken with 250g paneer cubes or 2 cups of mixed vegetables like potatoes and carrots. Add them after the yogurt step and cook until tender.
Use low-fat yogurt and reduce the ghee to 1.5 tbsp. Opt for skinless chicken breast to lower the overall fat content.
Substitute the yogurt with a plant-based version like coconut or cashew yogurt. Replace ghee with a neutral vegetable oil.
Use boneless, skinless chicken pieces for faster cooking. To save time, use store-bought fried onions (birista).
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