Savory Chicken Korma

Chicken Marinade

• Trim any unwanted fat from the chicken thighs.
• Microplane the ginger and garlic.

  Using a Microplane finely grates the ginger and garlic to make them as fine as possible allowing the flavors to infuse into the marinade and sauce.
• Combine the yogurt, ginger, garlic, garam masala, chili powder and salt.

  Mix well to combine.
• Add the chicken thighs and mix to coat the chicken.

  Store in a container or resealable bag.

  Refrigerate overnight.

Making the Korma Sauce

- Caramelizing Onions and Toasting the Nuts

• Slice the onions into ½" strips
• Heat a saute pan and add the ghee.
• Add the onions and saute over medium heat.
• Cook the onions to caramelize the onions.

  It is a slow process but it is worth it to build the flavors in the sauce.

  Will probably take 20 minutes to develop enough caramelization.
• Once the onions have developed a deep color, add the almonds and cashews.
• Toast the nuts in the pan with the onions to bring out the oils of the nuts.
• Remove from the heat and reserve.

- Blending the Sauce Ingredients

• In a blender, add the onions and nuts.
• Add in the water, garam masala and chili powder.
• Blend the ingredients until smooth.

Cooking the Korma

• Over a medium high heat, heat a heavy bottom pot, such as a enameled cast iron pot, add a tablespoon of ghee.
• Once the ghee is hot enough to sear, add the serrano peppers.

  Saute the peppers until it becomes fragrant, about 30 seconds.
• Turn a the heat to high and allow the pot to become hot to sear.
• Add the chicken to the pot, allow the chicken to sear for 1-2 minutes per side to develop flavor.
• Add the pureed sauce ingredients to the pot.

  Add garam masala and red chili powder.

  Mix to combine the sauce and chicken.
• Bring to a boil then reduce to a medium simmer.

  Simmer for approximately 30 minutes until the temperature of the chicken reaches 170°
• Chop the cilantro and add stir into the pot.

  Serve with Basmati Rice and Naan

  Enjoy!