Chicken korma
A classic dish in Indian cuisine renowned for its aromatic spices and creamy texture. Originating from the Mughal era, it has become a beloved dish in Indian households and restaurants.
Ingredients
Instructions
In a pan, toast cumin seeds, coriander seeds, cardamom pods and clove until fragrant, 1 minute, stirring continously. In a blender, combine the toasted spices, cashew nuts, ginger, garlic, turmeric and water until smooth. Set aside.
Heat ghee or oil in a large pan over medium heat. Add the sliced onions and cook until they turn golden brown. This should take about 10 minutes. Add the bay leaf, garam masala and chicken pieces. Brown chicken slightly, about 5 minutes.
Add the spicy paste prepared before, the cream and liquid. Season with salt. Reduce the heat, cover the pan. Simmer until the chicken is cooked through and the sauce thickened, 25-30 minutes.
Taste and adjust salt as needed. Serve chicken korma warm.
Notes
You can marinate the chicken in a mixture of plain yogurt, grated ginger, grated garlic, grated turmeric or turmeric powder, and chili powder or cayenne pepper. While marinating chicken for korma is not strictly necessary, it is recommended. The acids in yogurt or lemon juice, commonly used in korma marinades, help to tenderize the chicken, making it more succulent and flavorful. Marinating allows the spices and aromatics to penetrate the chicken, resulting in a more complex and delicious flavor profile. The marinade helps the chicken retain moisture during cooking, preventing it from drying out and becoming tough.
Marinating times can vary depending on the recipe and your personal preference. A minimum of 30 minutes is usually sufficient, but marinating for several hours or even overnight can yield even better results. If you are short on time, you can still make a delicious chicken korma without marinating the chicken. However, marinating will enhance the overall flavor and texture of the dish.
Variations
For a lamb korma, substitute chicken with diced lamb and increase the cooking time. Lamb will need to simmer about 45 minutes.
For a meatless or vegetarian korma, substitute chicken with paneer or mixed vegetables.
Source
The korma originates from the Mughal era.
Food in Asia