Heritage Indian Chicken Korma (Mughlai Style)

Ingredients (Serves 4–5)

• 1 ½ lbs chicken (bone-in pieces preferred)

• 1 large onion, thinly sliced

• 2 tbsp ghee (or unsalted butter)

• 2 tbsp vegetable oil

• 2 tsp ginger-garlic paste

• ½ cup plain yogurt (whisked)

• ¼ cup cashews or almonds (soaked in warm water for 20 minutes)

• 1 tbsp poppy seeds (optional, for authenticity)

• 1 ½ tsp ground coriander

• 1 tsp ground cumin

• ½ tsp turmeric powder

• 1 tsp garam masala

• ½ tsp chili powder (adjust to taste)

• 2 green cardamom pods

• 2 cloves

• 1 bay leaf

• ½ inch cinnamon stick

• 1 cup water or chicken stock

• Salt to taste

• Fresh cilantro and slivered almonds for garnish

Preparation (Using Nutri-Stahl 3 QT)

1. Prepare the Korma Paste

   • In a small grinder, blend soaked cashews/almonds with poppy seeds and 2–3 tbsp water into a smooth paste.

2. Sauté Aromatics

   • Place the Nutri-Stahl 3 QT over medium heat. Add ghee + oil.

   • Once hot, add cardamom, cloves, bay leaf, and cinnamon. Let them sizzle for 20–30 seconds.

   • Add onions and cook until golden brown. Remove half for garnish.

3. Build the Base

   • Add ginger-garlic paste and sauté until fragrant.

   • Stir in coriander, cumin, turmeric, chili powder. Cook for 1 minute.

   • Lower heat slightly, add whisked yogurt slowly, stirring continuously to avoid curdling.

4. Add Chicken & Nut Paste

   • Add chicken pieces, salt, and sauté until lightly seared.

   • Stir in nut paste for creaminess.

5. Simmer

   • Pour in 1 cup water or stock. Cover with the Nutri-Stahl 3 QT lid and let it simmer gently for 30–35 minutes until chicken is tender.

6. Finish

   • Sprinkle with garam masala. Mix gently.

   • Garnish with fried onions, fresh cilantro, and slivered almonds.