Royal-style chicken korma

Name: Royal-style chicken korma
Yield: Serves 4
Cuisine: India
Ingredients: 675 g/1½lb boned chicken thighs or breast fillets, skinned and cut into 5cm/2 in pieces; 675 g/1½lb boned chicken thighs or breast fillets, skinned and cut into 5cm/2 in pieces; 75 g/3 oz/1 cup whole-milk natural (plain) yogurt; 10 ml/2 tsp gram flour (besan); 5 ml/1 tsp salt; 10 ml/2 tsp ginger purée; 10 ml/2 tsp garlic purée; 60 ml/4 tbsp ghee or unsalted butter; 15 ml/1 tbsp ground coriander; 2.5 ml/1 tsp chilli powder, or to taste; 50 g/2 oz/72 cup raw unsalted cashew nuts, soaked in boiling water for 15 minutes; 50 g/2 oz/72 cup raw unsalted cashew nuts, soaked in boiling water for 15 minutes; 60 ml/4 tbsp ghee or unsalted butter; 2.5 cm/1 in piece of cinnamon stick; 1 large onion, finely sliced; 2.5 ml/1 tsp ground turmeric; 150 ml/5fl oz/⅔ cup double (heavy) cream; 2.5 ml/1 tsp ground cardamom; 2.5 ml/1 tsp ground mace; flat bread, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The presence of royal households in central India established the practice of preparing luxurious food that is now widespread. There are many types of korma, which is a technique rather than a dish. With its savoury cashew sauce, this Murgh Korma Shahi recipe is different in taste from the kormas of south India.

Ingredients

675 g/1½lb boned chicken thighs or breast fillets, skinned and cut into 5cm/2 in pieces
75 g<

Asia
India
Central India
Main course
Gluten-free

Method

Put the chicken in a large bowl. Beat the yogurt and the gram flour together and add to the chicken. Add the salt, ginger and garlic, and mix. Cover with clear film (plastic wrap) and leave for 1 hour.
Heat the ghee or butter in a heavy