Name: Flavorful Chicken Korma
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Ingredients: 1 kg Chicken Thighs (bone-in or boneless, cubed); 0.5 cup Plain Yogurt; 1.5 tbsp Ginger-Garlic Paste; 0.5 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1 large Onions (sliced, fried until golden); 0.25 cup Cashews (soaked); 1 tbsp Melon Seeds (soaked, optional); 4 tbsp Ghee or Oil; 1 tsp Whole Spices (cardamom, cloves, cinnamon); 1.5 tbsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Garam Masala; 0.25 cup Cream or Milk; 1.5 tsp Salt

DinnerComfort FoodHigh-Protein

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken Thighs (bone-in or boneless, cubed)	1 kg	548	41g	1g	42g
Plain Yogurt	0.5 cup	19	1g	1g	1g
Ginger-Garlic Paste	1.5 tbsp	4	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Onions (sliced, fried until golden)	1 large	15	0g	4g	0g
Cashews (soaked)	0.25 cup	45	1g	2g	4g
Melon Seeds (soaked, optional)	1 tbsp	1	0g	0g	0g
Ghee or Oil	4 tbsp	132	0g	0g	15g
Whole Spices (cardamom, cloves, cinnamon)	1 tsp	2	0g	0g	0g
Coriander Powder	1.5 tbsp	6	0g	1g	0g
Cumin Powder	1 tsp	2	0g	0g	0g
Garam Masala	1 tsp	2	0g	0g	0g
Cream or Milk	0.25 cup	51	0g	0g	5g
Salt	1.5 tsp	0	0g	0g	0g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Chicken Thighs (bone-in or boneless, cubed)	1 kg	548	41g	1g	42g
Plain Yogurt	0.5 cup	19	1g	1g	1g
Ginger-Garlic Paste	1.5 tbsp	4	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Onions (sliced, fried until golden)	1 large	15	0g	4g	0g
Cashews (soaked)	0.25 cup	45	1g	2g	4g
Melon Seeds (soaked, optional)	1 tbsp	1	0g	0g	0g
Ghee or Oil	4 tbsp	132	0g	0g	15g
Whole Spices (cardamom, cloves, cinnamon)	1 tsp	2	0g	0g	0g
Coriander Powder	1.5 tbsp	6	0g	1g	0g
Cumin Powder	1 tsp	2	0g	0g	0g
Garam Masala	1 tsp	2	0g	0g	0g
Cream or Milk	0.25 cup	51	0g	0g	5g
Salt	1.5 tsp	0	0g	0g	0g

Directions

Step 1
Marinate chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, and half of the crushed fried onions. Marinate for at least 1 hour.
Step 2
Blend remaining fried onions, soaked cashews (and melon seeds) with a little water to a smooth paste. Set aside.
Step 3
Heat ghee or oil in a heavy-bottomed pot. Add whole spices and let them crackle. Add the marinated chicken and sear on high heat for 5-7 minutes until lightly browned.
Step 4
Reduce heat to medium. Add coriander powder, cumin powder, and salt. Cook for 5 minutes, stirring well.
Step 5
Stir in the onion-cashew paste. Cook for 10-15 minutes, stirring frequently, until oil separates and the paste is cooked.
Step 6
Add about 1 cup of warm water, bring to a simmer, cover, and cook on low heat for 20-25 minutes until chicken is tender and cooked through.
Step 7
Stir in garam masala and cream/milk. Simmer for another 2-3 minutes. Garnish with fresh coriander.
Step 8
Serve hot with naan, paratha, or saffron rice.