White chicken korma with almond-onion-milk paste
Curries With Bumbi · ♥ 767 likes · 15.8K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole onions
- 1.7 lb boneless skinless chicken thighs
- 2 tsp salt
- 1 tsp garam masala powder
- 1 tsp black cumin seeds (Shahi Jeera)
- 2 tbsp plain, unflavoured yogurt
Take the yogurt out of the fridge about 30 minutes ahead and mix it until smooth.
- 1½ tbsp oil
- 4 tbsp slivered almonds
Warm the oil in a pan on medium, lower to low and stir the slivered almonds a few seconds until very light golden.
- 1 tbsp coriander seeds
- 17–18 whole green cardamoms
Add the coriander seeds and green cardamoms, fry a few seconds, then remove the almonds and spices to a bowl.
In the oil left in the pan fry the onions on medium-high, stirring constantly, until soft and wilted without browning much, which would ruin the colour.
- 1 tbsp finely chopped ginger
Add the chopped ginger, fry a minute, remove to a bowl and let cool before blending.
- 2 tbsp oil
Heat two more tablespoons of oil on high, add the chicken spread out, and after a few minutes stir; cook until all the released water has dried up.
Cooking the chicken dry
- 1½ cup cold milk
Blend the cooled nuts, spices and onions with the cold milk to a smooth, silky paste.
Take the pan off the heat, whisk the yogurt again, add it and stir immediately; return to medium heat stirring constantly until bubbles appear, so the yogurt does not split.
- 1 tsp coarsely crushed black pepper
- red chilli powder
- ½ cup water
Add salt and the crushed black pepper, then the nut paste, a pinch of red chilli powder, and half a cup of water swirled round the blender jar.
Seasoning and simmering the korma
Cover on low for 15 minutes for boneless chicken (25 for bone-in), stirring a few times so the nut paste does not settle and burn.
- water
- ½ tsp dried fenugreek leaves (kasuri methi)
- ¼ tsp ground nutmeg
Add garam masala and a splash of water to loosen; add crushed dried fenugreek leaves and ground nutmeg, then plate.
Finishing spices
- 1 tsp ghee
- 1 whole dry red chilli
Heat ghee in a separate pan until hot but not smoking, add the dry red chilli and black cumin seeds, and pour over the chicken.
Ghee and chilli tempering on top