Time to cook
A delightful Indian dish made with succulent chicken, cooked in yogurt based gravy enriched with a blend of spices.
Chicken Thighs - Boneless
Yellow Onion Raw
Red Chilli Powder
Heat oil in a large skillet or pot. Add cardamom, cloves, black pepper, and cumin, and sauté for 30 seconds until aromatic.
Add onions and salt, and cook on medium heat for 8 to 10 minutes until the onions turn light brown and translucent.
Add ground spices, ginger, garlic, and chicken.
Pour water and give it a quick stir. Cover the pot and cook on medium heat for 10 to 15 minutes, ensuring the chicken is fully cooked. Use a digital thermometer to check for an internal temperature of 165°F.
Mix a few spoonfuls of the curry with yoghurt and blend well.
Stir the yoghurt into the chicken korma and gently combine.
Garnish with cilantro before serving.