A rich and flavorful chicken korma recipe with a creamy cashew-based gravy, perfect for a comforting meal.
Marinate the chicken with yogurt and turmeric in a bowl. Cover and refrigerate for 30 minutes.
Marinating the chicken helps tenderize it and infuse it with flavor.
Soak the cashews in warm water for 15 minutes, then blend into a smooth paste.
Soaking the cashews ensures a smoother paste for the gravy.
Heat oil in a skillet over medium heat. Sauté the onions until golden brown.
Cooking the onions until golden enhances the sweetness and depth of flavor.
Add the garam masala, cumin, and cinnamon stick to the skillet. Stir for 1 minute.
Toasting the spices releases their essential oils, enhancing the aroma.
Stir in the tomatoes and cook until softened, about 5 minutes.
Cooking the tomatoes breaks them down, creating a base for the gravy.
Mix in the cashew paste and cream. Simmer for 10 minutes.
Simmering allows the flavors to meld and the gravy to thicken.
Add the marinated chicken to the skillet. Cook until the chicken is fully cooked, about 10 minutes.
Ensure the chicken is cooked through by checking that the juices run clear.
Season with salt and chili powder. Stir well and serve hot.
Adjust the seasoning to taste before serving.
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