Chicken in a Creamy Sauce (Murgh Korma)
This popular Indian curry comes from the time of the moghuls. The fragrant sauce is thickened by ground cashews and almonds. Ghee is a clarified butter commonly used in Indian cooking.
Serves: 4Hands-on: 35 minutesTotal: 6 hours 35 minutesDifficulty: Medium
- 3 Tbsp. unsalted cashew nuts, soaked in water for 10 minutes
- 2 Tbsp. white poppy seeds, soaked in water for 20 minutes
- 2 Tbsp. almonds, blanched
- 3 Tbsp. ghee
- 1 tsp. ground cumin
- 2 cinnamon sticks
- 2 black cardamom pods, bruised
- 1 large bay leaf
- 4 cloves
- 2 green cardamom pods, bruised
- 3⁄4 cup curry paste
- 1 tsp. salt
- 1 1⁄2 lbs. skinless boneless chicken breast, diced
- 1 cup plain low-fat yogurt
- 1 tsp. garam masala powder
- 2 cups cooked rice
- Process or blend together cashew nuts, poppy seeds, almonds, and just enough water to make a smooth, thick paste. Set aside.
- In a deep pan, heat ghee over medium heat. Add cumin, cinnamon sticks, black cardamom, bay leaf, cloves, and green cardamom; sauté until fragrant, about 1 1⁄2 minutes. Add curry paste and salt. Cook for 1 minute as the ghee separates from the curry paste (this indicates that the onion paste is cooked).
- Add chicken, cook for 3 to 5 minutes. Transfer the contents to the slow cooker. Cover and cook on low for 6 hours. You can add up to 1⁄2 cup of water if the gravy is too thick.
- During the last 45 minutes of cooking, add yogurt and nut paste and continue cooking. Once chicken is cooked, add garam masala. Serve hot with rice.