Ramzan Special Chicken Korma Recipe

Description:

A rich and creamy chicken korma, a celebratory dish perfect for Ramzan. The chicken is tender and succulent, bathed in a luscious, fragrant sauce of creamy yogurt, heavy cream, and aromatic spices. The vibrant orange-red color of the sauce is punctuated by flecks of green cilantro and the occasional golden cashew nut. Steam rises from the fragrant dish, hinting at the warm, comforting spices within. The cashew nuts add a pleasant crunch, contrasting beautifully with the smooth, creamy texture of the sauce. The overall presentation is visually appealing, suggesting the deliciousness of the dish within.

Ingredients:

• - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1 (14.5 oz) can diced tomatoes, undrained
• - 1 cup heavy cream
• - 1/2 cup plain yogurt
• - 2 tablespoons butter
• - 2 tablespoons oil
• - 1 teaspoon ground cumin
• - 1 teaspoon ground coriander
• - 1/2 teaspoon turmeric powder
• - 1/4 teaspoon cayenne pepper (or more, to taste)
• - 1/2 teaspoon garam masala
• - 1/4 cup chopped cilantro
• - Salt to taste
• - 2 green chilies, finely chopped (optional)
• - 1/2 cup cashew nuts, roughly chopped
• - 1 cup water

Instructions:

1. 1. Heat butter and oil in a large pot or Dutch oven over medium heat. Add onions and sauté until golden brown, about 5-7 minutes. Add green chilies (if using) and sauté for another minute.
2. 2. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
3. 3. Stir in ground cumin, coriander, turmeric, cayenne pepper, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant.
4. 4. Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
5. 5. Pour in diced tomatoes (undrained) and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
6. 6. Stir in heavy cream and yogurt. Simmer for another 5 minutes, stirring occasionally, to allow the sauce to thicken slightly. Do not boil.
7. 7. Add cashew nuts and simmer for 2 more minutes until heated through. Stir in cilantro and salt to taste.
8. 8. Garnish with extra cilantro and serve hot with rice or naan bread.