For the chicken tikka:

  • 3 chicken breasts, diced into 1″ chunks
  • 250ml thick natural yoghurt, or greek yoghurt
  • 2 tbsp ginger/garlic paste (equal amounts of each blended with a little water)
  • 2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 2 tbsp oil or ghee
  • 1 tsp kashmiri chilli powder (or paprika)
  • 1 tsp black pepper
  • juice 1/2 lemon

For the sauce:

  • 4 tbsp ghee or oil
  • 1 large onion, blended
  • 2 tbsp ginger/garlic paste (see above)
  • 1 hpd tsp sugar
  • 1 tsp salt, split into two 1/2 tsps
  • 75g cashew nuts + 3/4 cup water
  • 30g freshly ground almonds
  • 1 tbsp rosewater (optional)
  • 200ml water
  • 1 tsp kashmiri chilli powder (or paprika)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp freshly ground black pepper
  • 150ml thick natural (or greek) yoghurt
  • 2 tbsp chopped coriander
  • fried cashew nuts, dried rose petals, coriander, to serve
  1. For the chicken tikka, mix all ingredients well in a bowl, cover and leave to marinade for a couple of hours in the fridge. Bring out half an hour before you’re ready to grill these (to bring up to room temp) then thread the chicken onto skewers. Place under a very hot preheated grill and cookfor 10 minutes or so, turning halfway. They should be just cook through, charred and delicious looking. Cover loosely with foil and set aside while you make your korma sauce.
  2. For the sauce, add the ghee to a pan over medium/high heat, then toss in the whole spices. Allow them to swell and and awaken for a few moments, then add the onion paste and 1/2 tsp salt. Stir through the fat and allow it to cook, stirring frequently, for 2-3 minutes, or until the moisture has gone, the fat has risen and it has begun to fry. Add the ginger / garlic paste, cook until the raw smell has disappeared, then throw in your ground spices. Stir to combine and cook for several moments before adding the water. A moment of respite! Bring up to a simmer.
  3. Ready your chicken pieces and remaining ingredients as we move fairly quickly here…Add the cashew cream, rosewater and sugar. Bring to a light simmer, then add the chicken, yoghurt, coriander and the remaining 1/2 tsp salt. Heat the chicken through, say 2 minutes. Remove from the heat, sit for a couple of minutes while you prepare your other pieces, then serve. Legit.
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Restaurant-Style Chicken Korma

Ingredients

Instructions

Restaurant-Style Chicken Korma

What You’ll Need:

For the chicken tikka:

  • 3 chicken breasts, diced into 1″ chunks
  • 250ml thick natural yoghurt, or greek yoghurt
  • 2 tbsp ginger/garlic paste (equal amounts of each blended with a little water)
  • 2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 2 tbsp oil or ghee
  • 1 tsp kashmiri chilli powder (or paprika)
  • 1 tsp black pepper
  • juice 1/2 lemon

For the sauce:

  • 4 tbsp ghee or oil
  • 1 large onion, blended
  • 2 tbsp ginger/garlic paste (see above)
  • 1 hpd tsp sugar
  • 1 tsp salt, split into two 1/2 tsps
  • 75g cashew nuts + 3/4 cup water
  • 30g freshly ground almonds
  • 1 tbsp rosewater (optional)
  • 200ml water
  • 1 tsp kashmiri chilli powder (or paprika)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp freshly ground black pepper
  • 150ml thick natural (or greek) yoghurt
  • 2 tbsp chopped coriander
  • fried cashew nuts, dried rose petals, coriander, to serve

How You Make It:

  1. For the chicken tikka, mix all ingredients well in a bowl, cover and leave to marinade for a couple of hours in the fridge. Bring out half an hour before you’re ready to grill these (to bring up to room temp) then thread the chicken onto skewers. Place under a very hot preheated grill and cookfor 10 minutes or so, turning halfway. They should be just cook through, charred and delicious looking. Cover loosely with foil and set aside while you make your korma sauce.
  2. For the sauce, add the ghee to a pan over medium/high heat, then toss in the whole spices. Allow them to swell and and awaken for a few moments, then add the onion paste and 1/2 tsp salt. Stir through the fat and allow it to cook, stirring frequently, for 2-3 minutes, or until the moisture has gone, the fat has risen and it has begun to fry. Add the ginger / garlic paste, cook until the raw smell has disappeared, then throw in your ground spices. Stir to combine and cook for several moments before adding the water. A moment of respite! Bring up to a simmer.
  3. Ready your chicken pieces and remaining ingredients as we move fairly quickly here…Add the cashew cream, rosewater and sugar. Bring to a light simmer, then add the chicken, yoghurt, coriander and the remaining 1/2 tsp salt. Heat the chicken through, say 2 minutes. Remove from the heat, sit for a couple of minutes while you prepare your other pieces, then serve. Legit.

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