This year we upgraded our gas grill, so I’ve been thinking of new ways to grill food. I decided to incorporate grilling into chicken korma, resulting in a creamy, delicate sauce with textured chicken chunks.
Combine the chicken, curry powder, cumin, cinnamon, cardamom and pepper and put everything in a ziploc bag. Marinate for two hours.
Grill the chicken pieces on high heat for a few minutes on each side.
You don’t want to cook the chicken all the way through (that’s for later), so make sure the chicken is slightly charred and still “squishy” to the touch.
Like my chicken tikka masala recipe, I prefer to blend the sauce beforehand to eliminate the sauce’s chunkiness. After blending, combine with the cream and heat up in a large saucepan until bubbling. Stir in the chicken chunks, cover and reduce the heat to low, simmering for 10 minutes.