The below is my North India Korma Recipe. If you like it, please follow my page and keep updated about more great recipes and cooking tips-:)
1.Chicken thigh: 1 pound (cut into 2 inch cube and then add 1 tbsp salt)
2.Butter or oil: 5 tbsp (2 tbsp for making the paste; 3 for frying chicken)
For the onion paste (3-10)
3.Bay leaf: 2
4.Black peppercorn: 6-10
5.Green cardamon pods: 4
7.Finely chopped garlic & ginger: (1 tsp each)
8.Onion: One big size, (Sliced, white onion is recommended)
For spiced yogurt (11-16)
11. yogurt: 1 cup (whisked yogurt)
12.Coriander Powder: 1 tsp
13.Garam Masala (2 tsp)
14. Red Chilli Powder (1/2 tsp)
15. Turmeric powder (1 tsp)
16. Pinch of cardamom powder (optional)
17. Water (1 cup; could add a few drops of rose water)
18. a pinch of coriander
1. Set the chicken aside for 0.5 h (meanwhile, preparing the onion paste)
2. Place 2 tbsp of oil in a heavy bottom pot.
3. Add whole spices (ingredients 3-7) for 1 min on medium-high heat. And then take out bay leaves, black cardamon from the pan.
4. Add onions and slowly sauté for 10-15 minutes on medium-low heat. Add others (ingredients 9-10) continue to heat for 1-2 minutes. Allow to cool, and transfer to a blender. Blend until smooth, adding a little bit of water if necessary to form a thick paste.
5. In a bowl, whisk together yogurt and ingredients 12-16. Set aside.
6. Heat the remaining 3 tbsp in the same pot on high heat, add chicken. Cook for 3-5 minutes, stirring frequently until the chicken no longer looks raw on the outside.
7. Stir in spiced yogurt, onion paste, and reduce heat to medium-low. Partially cover with a lid and cook for 10-12 minutes, stirring often until the oils begin to separate along the edge of the curry.
8. Add water and increase heat to medium. Cook for an additional 15-20 minutes partially covered until the chicken is tender and cooked through.
9. Remove from heat and garnish with freshly chopped coriander leaves.
Cooking time: 1 h