Lahori Chicken Korma

Ingredients

• 4 medium onions, sliced & air-fried till brown (400g)
• 1 tsp oil for air-frying (5g)
• 12-15 cashews, soaked (15g)
• 1/2 cup Greek yogurt (100g)
• Boneless chicken thigh, cubed (300g), or paneer cubes (250g)
• 1 tsp ginger garlic paste (5g)
• 1/4 tsp turmeric powder (1g)
• 1 tsp chilli powder (2.5g)
• 1 tsp coriander powder (2g)
• Salt, to taste
• 1 tbsp lemon juice (15ml)
• 1 tbsp ghee for pan-frying (13g)
• 1 tbsp ghee (13g)
• Whole spices: 1 bay leaf, 2 cardamom, 2 cloves & a small piece of cinnamon
• 1 tsp ginger garlic paste (5g)
• 2 tomatoes, pureed (150g)
• Same spices as the marinade (turmeric, chilli & coriander powder)
• 1/2 tsp garam masala (1g)
• Salt, to taste
• 1/2 cup hot water (120ml)
• 1 tsp kasuri methi, crushed (1g)
• 2 tbsp chopped coriander leaves (5g)
• 1 1/2 tbsp fresh cream (22g)

Steps

1. Blend the air-fried brown onions with the soaked cashews and Greek yogurt into a thick, creamy paste.
2. Marinate the chicken or paneer with ginger garlic paste, turmeric, chilli powder, coriander powder, salt and lemon juice. Rest for 10 minutes.
3. Pan-fry in 1 tbsp ghee and set aside.
4. Heat 1 tbsp ghee in the same pan; add the whole spices, then the ginger garlic paste.
5. Once golden brown, add the tomato puree and cook it out for a bit.
6. Add the brown onion paste along with the same spices used for the marinade, garam masala and salt.
7. Mix well, add hot water and cook until all the raw flavours disappear.
8. Add crushed kasuri methi, chopped coriander and fresh cream. Mix gently.
9. Add the fried chicken or paneer and simmer until the oil begins to separate.
10. Serve with a soft chapati.

The reel

via @aathirasethumadhavan

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions