I’m back to cooking in my kitchen and I’ve got another delicious Indian recipe for you guys! Chicken Korma made with a creamy yogurt sauce. Another one of my faves and something you should put on your menu this weekend! I like to serve it with basmati rice and a side of oven roasted okra.

Chicken Korma:
1 1/2 lbs chicken, cut into pieces
2 1/2 tablespoons ghee (Clarified butter: find at Trader Joes, Local Super Market, Indian Market)
1 1/2 teaspoons cumin powder
2-inch cinnamon stick, lightly bruised
2 cardamons
2 cloves
2 bay leaves
4 black peppercorns, lightly crushed
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic

1 teaspoon salt
1 1/2 teaspoons Garam Masala
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 1/2 tablespoons chili powder or paprika
1 1/2 cups plain yogurt
2/3 cup fried onions**
Marinate chicken with marinade for 30 minutes to 1 hour.
Turn flame on medium and heat pot (I like to use my dutch oven pot) with 2 1/2 tablespoons ghee, stir-fry the items listed under ingredients and let the whole spices to sizzle until fragrant. Toss in the marinated chicken (with the marinade) and continue to stir-fry for 10 minutes.
Turn heat to medium-low, cover the wok and cook for 30 minutes, or until the oil slightly separates, chicken is tender enough and you have achieve the gravy consistency that you prefer.
Salt to taste, and add some water if the dish appears to be too dry. Serve with basmati rice or naan bread.
**To prepare fried onions at home, deep-fry finely sliced onions on high heat for 10 minutes or until color changes to almost translucent and crispy. Spread out on paper towels and pat dry.