Chicken Korma

Ingredients and Weight:

• Boneless, skinless chicken breasts (2 pounds)
• Plain yogurt (1 cup)
• Garam masala powder (2 tablespoons)
• Ground coriander (2 teaspoons)
• Ground cumin (2 teaspoons)
• Turmeric powder (1 teaspoon)
• Cayenne pepper (1/2 teaspoon, optional)
• Salt (to taste)
• Butter (2 tablespoons)
• Onion (1, chopped)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, minced)
• Tomato paste (2 tablespoons)
• Heavy cream (1/2 cup)
• Cilantro (1/4 cup, chopped)

Preparation Time:

20 minutes

Cooking Time:

40 minutes

Difficulty Level:

2 (Medium)

Preparation Method Steps:

1. In a large bowl, combine the chicken breasts, yogurt, garam masala, coriander, cumin, turmeric, cayenne pepper (if using), and salt. Mix thoroughly to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Heat the butter in a large skillet over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
3. Stir in the tomato paste and cook for 1 minute until fragrant.
4. Add the marinated chicken and cook until browned on all sides.
5. Pour in 1 cup of water, cover, and simmer until the chicken is cooked through, about 25 minutes.
6. Stir in the heavy cream and cilantro and cook for an additional 5 minutes until the sauce has thickened.
7. Taste for seasoning and adjust as needed.

Nutritional Information:

• Serving size: 1 cup
• Calories: 350
• Fat: 18g
• Protein: 30g
• Carbohydrates: 25g

Dish Characteristics:

• Rich, creamy, and flavorful
• Subtle Indian flavors with a hint of heat
• Perfect for special occasions or dinner parties

User Comments:

• "This chicken korma is the perfect balance of spices and creaminess."
• "The chicken is so tender and juicy, and the sauce is absolutely delicious."
• "Even my non-Indian friends loved this dish."

Special Precautions and Tips:

• If you prefer a milder dish, omit the cayenne pepper.
• Adjust the amount of salt and spices to your taste.
• This dish can be made ahead of time and reheated when ready to serve.
• Serve with basmati rice or naan bread for a complete meal.