Chicken korma with naan

Ingredients for 4 portions

• 800 gChicken curry cut
• 200 gCurd, whisked
• 1 tbspGinger-garlic paste
• 1 ½ tspKashmiri chilli powder
• 2 tspCoriander powder
• to tasteSalt
• 3Onions, thinly sliced
• 4 tbspGhee
• 2 tbspCashew nuts, soaked in hot water
• 2Bay leaves
• 1 gCardamom, 4 green pods
• 4Cloves
• 1 gCinnamon, a 2–3 cm piece of stick
• 3 mlBlack pepper, whole peppercorns
• ≈ 300 mlWater
• 3 mlGaram masala
• 1 mlKewra water

On the side

• 6Plain naans
• 1 tbspButter, melted, for the naans

Method

1. Mix the chicken with the curd, ginger-garlic paste, Kashmiri chilli powder, coriander powder and salt.
2. Leave the chicken to marinate in the fridge for 1 hour.
3. Heat the ghee in a heavy pan and fry the onions on medium heat, stirring, until deep golden brown and crisp, 12–15 minutes. Lift them out with a slotted spoon, leaving the ghee in the pan.
4. Grind the fried onions and the drained cashews to a smooth paste in the mixer with some of the water.
5. Reheat the ghee in the pan and fry the bay leaves, cardamom, cloves, cinnamon and peppercorns for a few seconds. Add the chicken with its marinade and cook on high heat, stirring, for 5 minutes.
6. Cover and cook on low-medium heat for 15 minutes, stirring now and then.
7. Stir in the onion-cashew paste and the rest of the water and simmer, covered, for 10 minutes, until the chicken is tender, the gravy thick and the ghee rises to the top. Stir in the garam masala and kewra water.
8. Meanwhile warm the naans on a hot tawa, about 30 seconds a side, and brush them with the melted butter.
9. Serve the korma hot with the naans.

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