Throughout the world, chicken korma is a very popular dish. In addition, this Indian Chicken Korma is a perfect comfort food, it makes with simple ingredients and is incredibly tasty and flavorful. For a traditional Indian lunch, it serves with steamed Basmati rice, Roti, Butter Naan, Lassi, and Parathas. Additionally, chicken korma pairs well with rice dishes that contain flavors such as ghee rice, cumin rice, and turmeric.
Kormas of South Asian cuisine, such as Biryani, Tikka Masala, and Butter Chicken, are well known throughout the world. Moreover, this article aims to explain how to prepare the most delicious real Chicken Korma.
Table of Contents
History of Korma
Mughal cuisine is the source of the South Asian dish korma.This word of Korma comes from the Urdu. Additionally, the word qorma means to braise.. Furthermore, Korma is a meat dish cooked with fats such as ghee, oil, and yogurt.
The countries of South Asia use the braising method, which is a trendy method. Moreover, each method uses a unique combination of spices, seeds, nuts, coconut, fried onion, and yogurt.
Tomato is one item that is never seen in an actual korma! Yes! Yogurt provides the Korma’s necessary tartness, and tomatoes are never included.
An important ingredient in the authentic Mughlai Korma from the Awadhi Cuisine is a nut and seed paste, which adds to the dish’s richness and creaminess.
Traditionally, almonds and chironji seeds uses as a paste. However, cashews substitute later for chironji as a substitute. There are also other alternatives, such as poppy seeds and coconut.
Chicken Korma Recipe
Chicken Korma is a classic Mughlai dish which makes with bone-in chicken, spices, onion paste, yogurt, and almonds. I have developed a simple yet delicious recipe that produces a creamy, rich, and delicious meal filled with layers upon layers of natural flavors.
The chicken enhances flavor absorption and ensures that the meat is tender. However, I have remained as true to the original recipe as possible by pan-frying the onions rather than deep-frying them.
How to Make Chicken Korma
Chicken Marinade
- Half a kilogram of chicken
- Three tablespoons of plain yogurt or coconut milk
- A tablespoon of ginger and garlic.
- One quarter teaspoon turmeric
- One teaspoon red chili powder
- One teaspoon garam masala
- Half a teaspoon salt
Combine all the ingredients and chill overnight. While the chicken is marinating, prepare the recipe as directed. However, you have to Heat 1/2 tablespoons of oil or ghee in a pan. Add two or three cardamoms to the mixture. Since you enjoyed the taste, you added a little more. One cup of chopped onions and two medium onions should add to this mixture. It would help if you stirred them frequently until they were golden brown and caramelized.
In this case, the onions appear to be golden brown and caramelized. Turn off the stove. Add six cashews and four almonds. Now Add some onions and nuts to the blender or grinder jar. Moreover, Quarter Pour a cup of coconut milk or yogurt into the bowl. The mixture until it resembles a paste.You can use a powerful blender, if you miss it you may mix half a cup of water.
In the same pan, add one or two tablespoons of oil. Then you add these entire spices, omit if you don’t have.
Cut a green chili, then add the marinated chicken (optional). Moreover, cook over medium heat for a few minutes to get rid of the raw ginger and garlic scent. This process takes 5 to 7 minutes. Additionally, the onion paste is added. Add a half cup of boiling water. Add 1/4 tsp. of salt.
You will need half a teaspoon of coriander powder and half a teaspoon of garam masala. If you want kormas that are red in color, you may also add a little chili powder.
Mix thoroughly. Bring it to a boil by turning up the heat. Therefore, turn down the heat. Cook the chicken under cover over medium heat until it cooks through and tender.
Once the korma is cooked, you will see remnants of oil on top. If extra salt is required, taste the food beforehand. Therefore, if the korma is too thick once it is finished, add some hot water to thin it down. Add a few leaves of coriander. Serve chicken korma with roti, naan, paratha, or jeera rice.
Ingredient
Chicken Marinade
- Chicken half a kilogram
- Turmeric powder, 1/4 teaspoon
- Coconut milk or plain yogurt, 3 tablespoons
- Ginger garlic paste, 1 tablespoon
- Garam masala or korma masala – half to one teaspoon
- A teaspoon of Kashmiri red chili powder
- A half teaspoon of salt
For Chicken Gravy
- A tablespoon or two of oil or ghee
- One small bay leaf (optional)
- Four cloves (optional)
- Cinnamon two inches long (optional)
- One cardamom (optional)
- Slit or chop two green chilies (optional).
- Half a cup of hot water (more if necessary).
- Salt to taste (quarter teaspoon)
- Half a teaspoon of garam masala
- A half teaspoon of coriander powder.
- A quarter teaspoon of Kashmiri red chili powder (If need)
- Chop 3 tablespoons of coriander leaves
