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Chicken Shahi Korma
Cooking Indian food at home can seem daunting because of the number of spices involved, but in truth, the process of cooking this luxurious korma is not more complicated than any soup. If you don't have the spices on hand, look for a spice shop that sells spices in bulk. You can buy smaller amounts at a cheaper rate, making it financially more feasible to try out less familiar flavors like fenugreek.  
2" piece of ginger
8 cloves garlic
2 Tbsp. lemon juice
3 Tbsp. olive oil, divided
2 lbs. chicken breasts, cubed
1 onion, minced
3 Tbsp. tomato paste
2 1/2 cups plain, non-fat Greek yogurt
2 cups cauliflower florets
3/4 cup golden raisins
1/2 cup cashews
1/2 tsp. salt
2 cups brown rice, cooked
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Chicken Shahi Korma

Chicken Shahi Korma

Chicken Shahi Korma
One Star Guiding Stars
  • Servings:8 (366 g)
  • Prep Time:30 minutes
  • Cook Time:60 minutes
1. Puree the ginger, garlic, lemon juice, and 2 tablespoons of olive oil in a food processor. Thin with water if needed. Pour over the chicken, cover, and refrigerate while you proceed.
2. Puree all the sauce ingredients in a food processor until smooth. Set aside.
3. Heat remaining oil in a large, heavy-bottomed pot over medium heat. Add the onions and saute until slightly translucent (5 minutes).
4. Stir in the marinated chicken and the tomato paste. Saute until fragrant and browned (5-6 minutes).
5. Stir in the korma sauce, yogurt, cauliflower, raisins, cashews, and salt. Simmer for as long as you can before eating so the flavors can develop. Thin with extra water as needed to maintain your preferred consistency.
6. Serve hot over rice.