How to Make Chicken Korma
To make traditional chicken korma, powder cardamom, coriander, and cloves with a mortar and pestle or rolling pin. Next, mix the chicken with the powdered spices as well as chili powder, turmeric, ginger-garlic paste, yogurt, and salt. While the chicken marinates, mix onions with oil and cook uncovered for 10-15 minutes or until dark brown. Then, grind the onions into a paste and add them to the chicken. Cook the chicken on high heat for 5 minutes, then lower the heat and continue cooking for 12 minutes.
Powder your cardamom and coriander. With a mortar and pestle (or another tool that can be used to crush, like a rolling pin), powder together the green cardamoms, cloves, black cardamom and the coriander seeds. This will be where the aroma comes from in the meal. You could buy these spices powdered, yes – however, when they're whole and powdered yourself, generally they're fresher and more pungent. Prick the chicken pieces and mix together with the powdered spices, chili powder, turmeric, ginger-garlic paste, yoghurt and salt. Cut lightly into the chicken so the flavors get inside the meat and can be absorbed into its juices. This will give the chicken an enhanced flavor, letting the marinade get to work. Mix it all together until you get a spicy, yoghurt-y concoction. It should be uniform and smooth. Marinate the chicken for about an hour. This is the basis of the flavor of your korma. With the chicken adequately marinaded, there will be a subtle yet pungent kick of flavor embedded into the meat. To marinate, you can either place it all together in a resealable bag or just leave it covered in the refrigerator in the dish it's presently in. Just make sure the marinade reaches all sides of the chicken so every bit is as equally flavorful. Mix the onions and the oil in a large pot. Cook uncovered on high heat for 10-15 minutes, stirring once or until a dark brown. These are not your normal sauteed onions – you want these browned and starting to become crispy – not golden and still at their juiciest. Start grinding the onions into a paste and place it into the pot of chicken. However, put aside 1 tablespoon or so for garnish when serving. The "paste" will likely be a bit crumbly – this is normal. Alternatively, you can use a food processor or hand blender to get the job done. For the record, in select markets, you can buy onions already in paste form. Cook covered on high heat for 5 minutes turning once. The onions don't need long to infuse into the flavor. Blast the heat on high and turn halfway through to cook both sides of the chicken. Lower the heat to medium-high and cook covered for 12 minutes or until cooked through. At around 10 minutes, pierce into a large piece of chicken to see if it's done. If it's white all the way through, it's ready. If the chicken is at all pink, it still needs to finish cooking. Give it a few more minutes and come back, checking that piece and a new piece (one that hasn't been cut). Serve garnished with the browned onions. This dish goes incredibly well over rice and is best served hot. It will easily serve four hungry individuals, and can serve 6 with moderate appetites. Keep the lid on to contain the heat while serving. It'll stay warmer for longer and your guests can go back for seconds. Sauté the chopped onions over medium heat. Heat 4 tbsp of vegetable oil in a large frying pan over medium heat. Once starting to sizzle, add in a chopped onion and fry for 4 to 5 minutes. The onion will be done when it's a deep, golden brown. If you'd like, you can use a healthier oil, like olive or grapeseed. Start adding your spices. In the same pan as the onion, add the chopped garlic and ginger. Cook the onion in the spices for 1 or 2 minutes more. When the time is up, add the salt, turmeric, and ground cumin. Cook for another 60 seconds or so. Don't feel like scrolling? That's 2 cloves of chopped garlic, 1/2 teaspoon julienned ginger, 1 teaspoon salt, 1 teaspoon turmeric, and 1 teaspoon ground cumin. Add the cooked chicken. Stir up the sauce well so the flavors are uniformly combined. Every bit of chicken should be immersed in a concoction of equally tangy, garlic-y, cumin-y, onion-y goodness. Add 1 cup (8 oz) of water. Those spices by themselves wouldn't make for much of a korma (though it would have quite the kick). To turn them into a veritable sauce, add 1 cup of water and stir well. At this point, the chicken should be immersed on all sides. Stir it up well – you don't want a cup of water marinating your chicken on top of a layer of spices. At this point, it should be reminiscent of a spicy broth. Turn down the heat and add the cream and garam masala. Take the pan down to medium-low to finish cooking. Add the 1/4 cup of cream and 1 1/2 teaspoons garam masala and stir, mixing well. Instead of a broth, you now have a creamy, delicious korma just about ready to eat. Let it finish cooking on low for another 5 minutes. Give it a taste test before serving. Are there any last minute spices you'd like to add? Serve sprinkled with green coriander. If you want to get fancy, of course. Ladle it on top of rice, heat up the naan, and you've got a delectable (and fairly quick) dinner ready to please your guests. For the record, this recipe aims to serve four people. Serve your korma with rice. This dish is great plain, but sometimes a little something starchy hits the spot and flatters the savoriness of the chicken. Plain white rice is good, but why not mix it up? Here are some ideas: How to Cook Basmati Rice How to Cook Brown rice How to Cook Jasmine Rice Complement the meal with naan. What Indian-style dish is not made better with naan? If you've never made it yourself, it's relatively easy. Resist the urge to go store-bought and try your own recipe. wikiHow has a few ideas in mind: How to Make Naan Bread How to Make Cheese Stuffed Naan How to Make Indian Bread Place any leftovers in a resealable container in the fridge. In the fridge, your leftovers will safely last 3 to 4 days. However, make sure to store the korma and the rice separately – you don't want to ruin tomorrow's lunch with a soggy rice dish after all that hard work. A resealable container or bag is best – avoid wrapping your dish in aluminum foil as air will still manage to get through. Alternatively, freeze whatever is leftover. In the freezer, this dish may last anywhere from 2 to 6 months. That being said, the taste will deteriorate over time. If you made far too much, this is a viable option – just aim to eat it sooner rather than later. This is a good option if you want to try your hand at a recipe but have to do it far in advance. When you do go to use it, place it over medium heat in a large pan until it heats through – or just nuke it in the microwave. 
Powder your cardamom and coriander. Prick the chicken pieces and mix together with the powdered spices, chili powder, turmeric, ginger-garlic paste, yoghurt and salt. Marinate the chicken for about an hour. Mix the onions and the oil in a large pot. Start grinding the onions into a paste and place it into the pot of chicken. Cook covered on high heat for 5 minutes turning once. Lower the heat to medium-high and cook covered for 12 minutes or until cooked through. Serve garnished with the browned onions. Sauté the chopped onions over medium heat. Start adding your spices. Add the cooked chicken. Add 1 cup (8 oz) of water. Turn down the heat and add the cream and garam masala. Serve sprinkled with green coriander. Serve your korma with rice. Complement the meal with naan. Place any leftovers in a resealable container in the fridge. Alternatively, freeze whatever is leftover. 