Name: Marwari Chicken Korma
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings (1 cup each)
Cuisine: rajasthani
Ingredients: 500 g chicken (bone-in, cut into curry pieces); 1 cup curd (whisked until smooth); 2 pcs onion (medium, thinly sliced); 1.5 tbsp ginger garlic paste; 12 pcs cashew nuts (soaked in warm water for 15 minutes); 4 tbsp ghee; 1 pcs bay leaf; 1 inch cinnamon stick; 4 pcs cloves; 3 pcs green cardamom (lightly crushed); 6 pcs black peppercorns; 1.5 tsp red chili powder (use Kashmiri for color); 2 tsp coriander powder; 0.5 tsp turmeric powder; 1 tsp cumin powder; 0.75 tsp garam masala; 1.25 tsp salt; 1 cup water (as needed); 2 tbsp coriander leaves (chopped, for garnish)

CraftMyMeals

Marwari Chicken Korma Recipe | CraftMyMeals | CraftMyMeals

Ingredients

For 4 servings

500 g chicken (bone-in, cut into curry pieces)
1 cup curd (whisked until smooth)
2 pcs onion (medium, thinly sliced)
1.5 tbsp ginger garlic paste
12 pcs cashew nuts (soaked in warm water for 15 minutes)
4 tbsp ghee
1 pcs bay leaf
1 inch cinnamon stick
4 pcs cloves
3 pcs green cardamom (lightly crushed)
6 pcs black peppercorns
1.5 tsp red chili powder (use Kashmiri for color)
2 tsp coriander powder
0.5 tsp turmeric powder
1 tsp cumin powder
0.75 tsp garam masala
1.25 tsp salt
1 cup water (as needed)
2 tbsp coriander leaves (chopped, for garnish)

Nutrition per Serving

388

Calories

35g

Protein

20g

Carbs

Instructions

1
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.
2
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.
3
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.
4
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.
5
Garnish and serve. Garnish with freshly chopped coriander leaves. Serve hot with bajra roti, naan, or steamed rice.