Chicken Korma

Chicken Korma
Chicken Korma

Chicken Korma is quintessentially Mughlai. Owing its origins to South Asia, this dish oozes royalty. Korma is derived from the Urdu word kormah which means ‘to braise’, which is in turn derived from the Turkish word kavurma which means ‘cooked meat’. Chicken Korma essentially involves the chicken to stew or braise in yogurt, cream and nut paste. Because of its rich and flavourful texture, it is often denoted to be a dish of royal connotations.
Try making it and treat yourself once in a while!

Serves 4
750g chicken, medium cut
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp Kashmiri red chilli powder
2 tsp coriander powder
1 tsp roasted cumin powder
1 tsp garam masala powder
1.5 cups thick yogurt
1/4 cup cream
1/2 cup almonds, soaked in water for 30 minutes
2 tbsp poppy seeds, soaked in water for 20 minutes
3 tbsp ghee
1 tsp cumin seeds
2 bay leaves
2 cloves
2 green cardamoms
1/4 tsp black peppercorns
1 small cinnamon stick
1 black cardamom
2 medium onions, finely sliced
2 medium onions, quartered
2 tbsp ginger-garlic paste
1 tsp salt
2 tbsp chopped coriander leaves

Step 1: Fry the onions slices and grind to a paste. Set aside.
Step 2: Boil the onion quarters and make a paste. Set aside.
Step 3: Make a paste of the almonds. Set aside. Make a paste of the poppy seeds and set aside.
Step 4: Marinate the chicken in a mixture of 1/2 cup yogurt, fried onions from Step 1, turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander powder, roasted cumin powder, salt for 2-3 hours.
Step 5: Heat ghee in a large karahi. Add the cumin seeds, bay leaves, cloves, black peppercorns, cinnamon stick, black cardamom, green cardamoms. Mix for 2 minutes.
Step 6: Add the onion paste in Step 2 along with the ginger-garlic paste. Mix for 5-10 minutes till the paste changes colour.
Step 7: Now add the almond paste and poppy paste of Step 3. Stir for 5 minutes till the raw flavour disappears.
Step 8: As the oil separates, add the marinated chicken, increasing the flame to high. Mix well. Lower the flame to medium, cover and cook for 15-20 minutes, stirring in-between.
Step 9: Add the garam masala powder and mix. Check if the oil has separated. The chicken should be done by then. Do not allow the chicken to burn.
Step 10: Now add the remaining 1 cup yogurt and give it a stir. Check and adjust seasoning. Cook for another 10-15 minutes.
Step 11: Lastly, add the cream and give it a final mix. Cook till it gets one boil.
Step 12: Garnish with chopped coriander leaves and few dollops of cream. Serve hot with Indian bread!

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