Tender chicken thighs in a creamy, nutty sauce
This recipe does take a bit of prep and faffing about, but I can assure you: the time taken and the faffing is what gives it its wonderful taste and texture.
If you cut corners on this, or speed up the cooking times, it just won't taste right.
So - follow the instructions, take your time - leave things to brown, or cool when you're told to.
You won't regret it!
chicken thighs - bone in. The flavour is better, but if you just want faff-free chicken breast fillets, go for it
Cook it up
Watch the video
Into a jug or bowl...
3 tablespoons of plain yoghurt
Grate 6 garlic cloves and a good 2 inches of ginger
1/4 teaspoon turmeric
1 teaspoon each of chilli, cumin and garam masala
1/2 teaspoon salt
A good clump of fresh coriander leaves - stalks and all
Skin the chicken joints and get them into the mix. Coat them thoroughly and massage it in
Heat some oil in a pan
Add 3 or 4 cardamom pods
Give them 1-2 minutes, stirring them through the oil
Add a finely chopped onion and cook till it's browned. That is important - don't rush this!
Add around 6 cashews and 3 almonds - it doesn't seem like much, but them's the ingredients, ok?
Let them cook for about 5 minutes, then set this aside to cool
When it's cool...
Pop it in a jug and add 1/4 to 1/2 a cup of yoghurt
Blitz to a thick paste
COOK IT UP
Heat up about 2 tablespoons of oil
Add 2 bay leaves
2 cardamom pods
2 cloves and a cinnamon stick
Cook these for about 2 minutes
Add the marinaded chicken - marinade and all. The lot
Stir it about and cook it for about 10 minutes
Add the korma nut paste
1/2 cup of hot water
1/4 teaspoon of salt
1 teaspoon garam masala
1.5 teaspoons of ground coriander
Mix it up, bring it to the boil then simmer for around 20 minutes
Maybe 15 minutes if you're using fillets
Serve with naan or roti