Dahi Murg Korma with Basmati Pilaf and Aloo Bhorta

Dahi Murg Korma with Basmati Pilaf and Aloo Bhorta

A rich and creamy chicken korma, delicately spiced and simmered in a yogurt-cashew sauce, served alongside aromatic basmati pilaf and a comforting, mashed potato side dish.

Dietary

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Ingredients

Instructions

  1. For the Chicken Korma: In a large bowl, combine the chicken thigh pieces with 1/4 cup plain whole milk yogurt, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground turmeric. Mix well and let it marinate for at least 15 minutes at room temperature, or covered in the refrigerator for longer.
  2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the sliced yellow onion and cook until golden brown and caramelized, about 10-12 minutes. Remove about half of the fried onions and set aside for garnish.
  3. Add the remaining 1 tablespoon ginger paste and 1 tablespoon garlic paste to the pot with the onions. Sauté for 1-2 minutes until fragrant. Add the marinated chicken and brown it on all sides for 5-7 minutes.
  4. While the chicken browns, blend the soaked and drained raw cashews with the remaining 1/4 cup plain whole milk yogurt and 2 tablespoons heavy cream until a smooth paste forms. If needed, add a tablespoon of water to achieve desired consistency.
  5. Stir the cashew-yogurt paste into the chicken in the pot. Add 1/2 teaspoon paprika and the 1/4 teaspoon garam masala. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
  6. For the Basmati Pilaf: Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
  7. In a medium saucepan, melt 1 tablespoon ghee over medium heat. Add the bay leaf, green cardamom pods, cloves, and cumin seeds. Sauté for 30 seconds until fragrant.
  8. Add the drained basmati rice to the saucepan and stir gently for 1-2 minutes, to lightly toast the grains. Add 2 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-18 minutes, or until all water is absorbed and rice is fluffy.
  9. Once cooked, turn off the heat and let the rice stand, covered, for 5 minutes before fluffing with a fork.
  10. For the Aloo Bhorta: Boil the peeled and quartered russet potatoes in lightly salted water for 15-20 minutes, or until very tender. Drain thoroughly.
  11. In a separate small pan, heat 2 tablespoons mustard oil until smoking, then let it cool slightly. In a bowl, combine the boiled potatoes, chopped red onion, minced green chili, 1/4 teaspoon ground black pepper, and the remaining 1/2 teaspoon kosher salt. Mash everything together with a fork or potato masher.
  12. Carefully pour the warm mustard oil over the mashed potatoes and mix well. The heat from the oil helps to release the flavors of the onion and chili.
  13. Serve the Chicken Korma hot, garnished with the reserved fried yellow onion and 1 tablespoon chopped fresh cilantro, alongside the Basmati Pilaf (garnish with 1 tablespoon sliced almonds) and the Aloo Bhorta.

Notes

Toasting the cashews lightly before blending can add a deeper nutty flavor to the korma. For spicier Aloo Bhorta, add more green chilies. Ensure the mustard oil is hot enough to just smoke briefly before cooling slightly to mellow its pungent flavor for the bhorta.

Nutrition (per serving)