Simple Chicken Korma

Ingredients

• 1 kg murgh (chicken) (Bone-in curry pieces — skin removed, medium-sized pieces)
• 200 grams dahi (plain yogurt) (Full-fat yogurt, room temperature — critical, cold yogurt splits)
• 5 tbsp ghee or tel (ghee or oil) (Ghee gives better colour and flavour for korma)
• 2 large pyaaz (onion) (Fried to golden — the base of korma colour)
• 2 tbsp adrak-lehsan paste (Fresh preferred)
• 1 tbsp sabut garam masala (whole spices) (Mix of cloves, cinnamon, green cardamom, black pepper, bay leaf)
• 2 tsp dhania powder (coriander powder)
• 1 tsp zeera powder (cumin powder)
• 1 tsp lal mirch (red chilli powder) (Korma is mildly spiced — don't overdo)
• pinch kesar ya zarda rang (saffron or yellow food colour) (Optional but gives authentic golden korma colour)
• 1.5 tsp namak (salt)
• 20 pieces kaju ya badam (cashews or almonds) (Soak in warm water 30 min, blend to paste for extra richness — optional)
• handful hara dhania (fresh coriander) (For garnish)
• 4 pods hari elaichi (green cardamom) (Crushed — for fragrance in the final stages)

Instructions

1. MAKE BIRISTA (FRIED ONIONS): Heat ghee in a wide, heavy pot. Add sliced pyaaz and fry on medium-high heat for 12-14 minutes until golden brown and starting to crisp at the edges. Remove half and set aside for garnish. Leave the rest in the pot. HINT: The quality of your birista determines the colour and flavour of your korma. Under-fried onions give a pale, flat korma. Properly fried onions give that beautiful amber-gold.
2. BUILD THE MASALA BASE: Add sabut garam masala to the pot with the remaining fried onions. Let whole spices sizzle 30 seconds. Add adrak-lehsan paste and fry 2 minutes. Add dhania powder, zeera powder, and lal mirch. Stir and bhuno 3 minutes over medium heat.
3. ADD CHICKEN AND BHUNO: Add chicken pieces and salt. Turn heat to high and bhuno for 7-8 minutes until chicken has changed colour and is well-coated in masala. The chicken should be sealed but not fully cooked. HINT: Bhunoing chicken directly in masala without water develops a deep flavour that makes all the difference. Be patient with this step.
4. ADD YOGURT — THE CRUCIAL STEP: Reduce heat to medium-low. Add yogurt 2 tablespoons at a time, stirring constantly after each addition. Never add cold yogurt straight from the fridge — room temperature is essential. If the mixture looks like it might split (small white curds appearing), reduce heat immediately and stir vigorously. Once all yogurt is incorporated and smooth, increase heat slightly. HINT: Whisking yogurt with a fork before adding helps prevent splitting.
5. SLOW COOK TO TENDERNESS: Once yogurt is incorporated, add 1/2 cup warm water. Cover and cook on low-medium heat for 25-30 minutes until chicken is cooked through and tender. Stir gently every 10 minutes. The gravy will thicken and deepen in colour.
6. ADD NUT PASTE AND FINISH: If using cashew/almond paste, stir it in now along with kesar and crushed green cardamom. Cook uncovered for 8-10 minutes, stirring gently, until gravy is thick and coating the chicken pieces. Taste and adjust salt.
7. GARNISH WITH BIRISTA: Transfer to a serving dish. Top with the reserved fried onions and scattered hara dhania leaves. Serve immediately — korma is best piping hot when the ghee is still glossy.