চিকেন কোরমা❤️

Ingredients

• 1.5 kg Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
• 200 g Plain Yogurt (full‑fat, at room temperature)
• 2 Onion (large, finely sliced)
• 2 tbsp Garlic Paste (or 4 cloves minced)
• 2 tbsp Ginger Paste (or 2 tsp freshly grated ginger)
• 50 g Almonds (soaked 30 min, then ground to a paste)
• 50 g Cashews (soaked 30 min, then ground)
• 100 ml Heavy Cream (for richness)
• 2 tsp Garam Masala
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 4 Cardamom Pods (lightly crushed)
• 4 Cloves
• 1 inch Cinnamon Stick
• to taste Salt
• 4 tbsp Vegetable Oil (for frying onions)
• 2 tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Prepare Nuts and Yogurt

   Soak almonds and cashews in warm water for 15 minutes, then drain and blend into a smooth paste. Transfer yogurt to a bowl and whisk until smooth.

   Time: PT5M

2. Marinate Chicken

   In a large bowl combine chicken pieces with half of the yogurt, 1 tsp turmeric, 1 tsp chili powder, and a pinch of salt. Mix well and let rest for 10 minutes.

   Time: PT10M

3. Slice Onions and Prepare Spices

   Thinly slice the onions. Measure out garam masala, coriander powder, remaining turmeric, chili powder, cardamom, cloves, and cinnamon stick.

   Time: PT5M

4. Fry Onions to Deep Golden Brown

   Heat oil in the pot over medium heat. Add sliced onions and fry, stirring occasionally, until they turn deep golden brown (about 8‑10 minutes).

   Time: PT10M

   Temperature: Medium heat

5. Add Ginger‑Garlic Paste and Whole Spices

   Stir in ginger paste, garlic paste, cardamom, cloves, and cinnamon. Cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

6. Incorporate Ground Nut Paste and Remaining Spices

   Add the almond‑cashew paste, garam masala, coriander powder, remaining turmeric and chili powder. Cook, stirring, for 3 minutes to roast the spices.

   Time: PT3M

   Temperature: Medium heat

7. Add Marinated Chicken

   Add the marinated chicken pieces to the pot, stirring to coat with the spice‑nut mixture. Cook for 5 minutes until the chicken changes color.

   Time: PT5M

   Temperature: Medium heat

8. Simmer with Remaining Yogurt

   Reduce heat to low, add the remaining yogurt gradually while stirring to prevent curdling. Cover and simmer for 15 minutes until chicken is tender and the gravy thickens.

   Time: PT15M

   Temperature: Low heat

9. Finish with Cream and Garnish

   Stir in heavy cream, adjust salt, and simmer for another 2 minutes. Garnish with chopped cilantro before serving.

   Time: PT2M

   Temperature: Low heat

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

30 g

Fiber

2 g