Chicken meat is braised in aromatic spices and yogurt to give you a thick creamy white chicken korma. A perfect easy one-pot dish that you will absolutely love!
If you use a whole chicken, skin the chicken and cut into small serving pieces. Breast into 6 pieces, each leg into 2 pieces, wings into 3 pieces, back into 3 pieces, neck into 2 pieces
If you use boneless skinless chicken, cut into large bite size
Grind ingredients:
Place onion, garlic, and ginger in a food processor and process into fine paste. Add a bit of water if needed
Cooking:
Melt ghee in a large pot over medium heat. Add the spices and herb and stir fry for about 10 seconds. Add the onion, garlic, ginger paste. Stir fry for another 1 minute. Be careful not to brown the paste. Add the chicken pieces and stir to mix everything. Pour in 1/4 cup of water and seasonings. Bring to a gentle simmer and then cover the lid and lower the heat to let the chicken braise for the next 10 minutes if you use boneless chicken meat or 15-20 minutes if you use bone-in chicken
Stir in the slivered almonds, raisin, and green chili and cook for another minute. Stir in the yogurt and turn off the heat. Stir to mix everything. Have a taste and season with more salt to your taste. It should be savory with a hint of tang. Garnish with fresh cilantro leaves
Serving:
Serve with rice or naan, or crusty bread if you like