👨‍🍳 Instruktioner

1. 1

   Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, and salt. Let it marinate for at least 15-20 minutes.

   💡 Proffstips: Marinating helps to tenderize the chicken and infuse it with flavors.
2. 2

   Heat ghee or oil in a heavy-bottomed pan or pot over medium heat. Add the whole spices: cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for about 30 seconds until fragrant.

   💡 Proffstips: Toasting whole spices releases their aromatic oils.
3. 3

   Add the thinly sliced onions and fry until golden brown. This step is crucial for the korma's color and flavor.

   💡 Proffstips: Patience is key here; evenly browned onions add sweetness and depth.
4. 4

   Add the marinated chicken to the pan. Sear the chicken on all sides for about 5-7 minutes.

   💡 Proffstips: Searing the chicken locks in its juices.
5. 5

   Stir in the ground cashew and almond paste. Cook for another 5 minutes, stirring continuously to prevent sticking.

   💡 Proffstips: The nut paste will thicken the sauce and add richness.
6. 6

   Pour in the milk and bring the mixture to a gentle simmer. Cover the pan and cook on low heat for 25-30 minutes, or until the chicken is tender and cooked through.

   💡 Proffstips: Low and slow cooking ensures the chicken is tender and the flavors meld.
7. 7

   Stir in the garam masala powder and sugar (if using). Adjust salt to taste. If the sauce is too thick, add a little more milk or water.

   💡 Proffstips: Garam masala is added towards the end to preserve its aroma.
8. 8

   Garnish with fresh cream and chopped cilantro before serving. Serve hot with rice, naan, or paratha.

   💡 Proffstips: Korma is best enjoyed fresh but can be made ahead; flavors often deepen overnight.