Marinade:

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1.2 lbs chicken

3 Tbsp plain yogurt (or coconut milk)

1 Tbsp ginger garlic paste (or ½ tbsps. each fine grated)

¾ to 1 tsp garam masala

1 tsp Kashmiri red chili powder

¼ tsp ground turmeric

½ tsp sea salt

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Korma Paste

1½ Tbsp oil (or ghee)

2 cardamom pods (¼ tsp ground)

1 cup onions

¼ cup plain yogurt (or coconut milk)

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Curry

1 to 2 Tbsp oil or ghee

1 small Indian bay leaf (optional)

4 cloves (¼ tsp ground) (optional)

2 inch cinnamon (½ tsp ground) (optional)

1 cardamom (pinch ground) (optional)

1 to 2 green chilies (Thai/Indian or serrano peppers, optional)

½ cup hot water (more if needed)

¼ tsp salt

½ to ¾ tsp garam masala

1½ tsp coriander powder

¼ tsp Kashmiri red chili powder (optional, for color)

2 Tbsp coriander leaves (cilantro) fine chopped to garnish

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1. Marinade: Prepare chicken in preferred manner (cubed, strips, whole…). To a mixing bowl, add chicken, 3 Tbsp yogurt, ½ Tbsp ginger, ½ Tbsp garlic, ¼ tsp turmeric, ½ tsp salt, 1 tsp red chili powder, ¼ tsp garam masala.

2. Korma paste: Heat a pan with 1.5 Tbsp ghee/oil. Add ¼ tsp cardamom and 1 cup onions. Sauté until they turn golden brown and begin to caramelize (not burnt). Blend to a smooth paste with yogurt.

3. Sauté chicken: In the same pan, heat 1-2 Tbsp ghee/oil. Add the optional spices: 1 bay leaf, ½ tsp ground cinnamon, ¼ tsp ground cloves, and a pinch of ground cardamom. When they begin to sizzle, add green chili and chicken. Sauté on a medium heat for 5 to 6 mins.

4. Combine + Cook: Add onion puree, ¼ tsp salt, 1 ½ tsp coriander powder, ½ tsp garam masala, ¼ tsp chili powder. Stir in the hot water and rise the heat to bring to a boil. Cover and cook on a medium low heat until the chicken is cooked through & you see traces of oil over the korma.

5. If the sauce is too thick to your liking, stir in a little hot water and simmer. If it is runny, cook uncovered on a high heat, for a few minutes until thick. Taste test and adjust salt.

6. Garnish with cilantro. Serve chicken korma with Jeera rice, plain Basmati Rice, Butter Naan, roti or paratha.