Chicken Korma with Shivani's Garam Masala & Curry Masala Spice

Chicken Korma with Shivani's Garam Masala & Curry Masala Spice

INGREDIENTS

FOR THE CHICKEN MARINADE

  • 3 pounds boneless skinless chicken breasts
  • 2 teaspoons garam masala
  • 2 teaspoons curry masala
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

FOR THE SAUCE

  • 4 white onions, peeled and cut into slices
  • 6 cloves garlic, peeled and minced
  • 4 teaspoons curry masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon salt or salt to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground coriander powder
  • 1/2 teaspoon cinnamon 
  • 1/2 teaspoon cumin seeds
  • 3-4 green cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 3 tablespoons extra unsalted butter 
  • 1 tablespoon freshly grated ginger root
  • 1/2 cup ground raw almonds soaked in water. (When you blend them please make sure the skin of almond has been removed)
  • 1 cup cream 18%
  • 1 tablespoon brown sugar

INSTRUCTIONS

  1. Drizzle the chicken with the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
  2. Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.
  3. Meanwhile, make the korma sauce
  4. Measure out the spices  into a small bowl.
  5. In a large saucepan heat 3 tablespoons of oil or butter over medium heat. Once the oil is shimmering, add garlic, once aroma starts coming add sliced onions  and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.
  6. Add the  ginger, add the spices and salt.
  7. Once the onions are brownish and reduced, blend it with almonds, make it a paste.
  8. Put the paste back to the same pot. Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. Add cream at the end and brown sugar.
  9. Serve with steamed basmati rice and/or naan.