A Taste of India: Restaurant-Style Chicken Korma for Three

A Taste of India: Restaurant-Style Chicken Korma for Three

Craving a creamy, flavorful curry that's perfect for a cozy night in? Look no further than Chicken Korma! This classic Indian dish features tender chicken simmered in a rich and aromatic sauce, making it a crowd-pleaser for all spice levels.

Ingredients (serves 3):

For the Marinade:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

• 1/2 cup plain yogurt

• 1 tbsp lemon juice

• 1 tsp ginger-garlic paste

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp garam masala

• 1/4 tsp red chili powder (adjust for spice preference)

• Salt to taste

• For the Korma Sauce:

• 2 tbsp ghee or vegetable oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 inch ginger, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp garam masala

• 1/4 tsp red chili powder (adjust for spice preference)

• 1/2 tsp turmeric powder

• 1 (14.5 oz) can diced tomatoes, undrained

• 1/2 cup coconut milk

• 1/4 cup heavy cream (optional, for extra richness)

• 1 tbsp ground almonds

• 1 tsp sugar

• Salt to taste

• Cilantro, chopped (for garnish)

Kitchen Tools:

• Mixing bowls

• Spoon

• Sharp knife

• Cutting board

• Large skillet or Dutch oven

• Blender or immersion blender (optional)

Instructions:

1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.

2. Sauté the Aromatics: Heat ghee or oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger, and sauté for another minute until fragrant.

3. Build the Flavor: Add the ground cumin, coriander, garam masala, red chili powder, and turmeric powder to the pan. Stir and cook for 30 seconds, releasing the spices' aroma.

4. Simmering Symphony: Pour in the diced tomatoes with their juices. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the flavors to meld. You can use a blender or immersion blender to create a smoother sauce if desired.

5. Creamy Comfort: Stir in the coconut milk, heavy cream (if using), ground almonds, and sugar. Season with salt to taste.

6. Welcome Back, Chicken: Add the marinated chicken pieces along with any accumulated marinade. Bring to a gentle simmer, then cover and cook for 15-20 minutes, or until the chicken is cooked through and tender.

7. Finishing Touches: Garnish with chopped cilantro and serve hot with basmati rice or naan bread.

Additional Tips:

• You can substitute bone-in, skin-on chicken thighs for the boneless, skinless version. Just increase the cooking time by 10-15 minutes.

• Want a vegetarian twist? Replace the chicken with chickpeas or paneer cheese.

• For a touch of sweetness, add a few golden raisins to the finished korma.

• Adjust the spice level to your preference by adding more or less red chili powder.

Enjoy this flavorful Chicken Korma recipe, and don't forget to share your culinary creations online!

Here's a great Indian dish that's even simpler than Chicken Korma with fewer ingredients: Tadka Dal (tempered lentils). It's a comforting and protein-rich dish perfect for a quick and flavorful meal.

Ingredients (serves 3):

• 1 cup dried brown lentils (masoor dal)

• 4 cups water

• 1 tbsp vegetable oil

• 1 tsp cumin seeds

• 1 bay leaf

• 1 dry red chili pepper (optional, for spice)

• 1 small onion, finely chopped

• 1/2 tsp turmeric powder

• 1/4 tsp red chili powder (adjust for spice preference)

• Salt to taste

• Chopped fresh cilantro (for garnish)

Kitchen Tools:

• Pot

• Spoon

• Strainer

• Small skillet

Instructions:

1. Rinse and Cook the Lentils: Rinse the lentils in a strainer until the water runs clear. In a pot, combine lentils and water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are softened.

2. Tempering Time: While the lentils cook, heat oil in a small skillet over medium heat. Add cumin seeds and bay leaf (and the red chili pepper if using). Once the cumin seeds sizzle, add the chopped onion and cook until softened and translucent, about 5 minutes.

3. Spice Up Your Life: Stir in the turmeric powder and red chili powder, cook for 30 seconds to release the aroma.

4. Bringing it Together: Once the lentils are cooked, mash some of them with a spoon to create a thicker consistency. Season with salt to taste. Pour the tempered mixture (tadka) from the skillet into the pot with the lentils.

5. Finishing Touches: Garnish with chopped fresh cilantro and serve hot with rice or naan bread.

Tips:

• You can add other vegetables like chopped tomatoes, carrots, or green beans for extra flavor and nutrients.

• For a richer taste, add a tablespoon of ghee or butter to the tadka along with the oil.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Tadka Dal recipe is a fantastic example of how simple Indian cuisine can be, bursting with flavor despite the minimal ingredients.