Chicken Korma

Adapted from Madhur Jaffrey's recipe. I add a touch of honey and swap sour cream for yogurt because I always have it on hand. I also reduced the cayenne. This is so excellent over quality basmati rice with simple peas and naan.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon  ginger-garlic paste
• 3  tablespoons  almonds, blanched & slivered almonds
• 1 1⁄2 cups sour cream
• 1 1⁄2 teaspoons garam masala powder
• 2  teaspoons coriander powder
• 1⁄2 teaspoon cayenne pepper
• 2  tablespoons olive oil
• 2  medium onions, sliced into rings
• 1⁄2 teaspoon cinnamon
• 8  cardamom, whole pods
• 2  bay leaves
• 1  lb  chicken tenders
• 3  tablespoons raisins
• 2  teaspoons honey
• 3  tablespoons cilantro, finely chopped

Directions

1. Add ginger garlic paste, almonds and 1/4 cup of water to a food processor. Blend until you have a smooth paste.
2. Add sour cream to a medium bowl and whisk until smooth.
3. Add the garam masala, corriander powder, and cayenne. Stir well to mix.
4. Lightly salt and pepper the chicken tenders and let sit while you prep the other ingredients.
5. Heat Olive oil in a large saute pan.
6. Add sliced onions and fry for 10-12 mins till soft and pinkish brown. Remove the onions with a slotted spoon and drain on a paper towel.
7. Now add the chicken pieces and brown them lightly on both sides, removing to a bowl when done.
8. Now to the oil add the cardamom, cinnamon and bay leaves. Add the golden raisins. Add the paste from the blender. Stir and fry for 2 minutes.
9. Lower the heat and add the sour cream mixture.
10. Stir to mix and bring to simmer on low heat.
11. Add 2 tsp honey and adjust for salt.
12. Now put in the chicken. Stir to mix and bring to simmer.
13. Add a little warm water if you need more gravy (I add about 1/4 cup). Cover and cook for 25 mins at low heat until chicken is tender and cooked through.
14. Adjust for salt and seasonings.
15. Sprinkle with chopped cilantro and serve over rice.