Recipy by — Amtul Rub Fatima
Korma is a delicious gravy usually made with onion, spices, nuts, yogurt etc. It originated in the Indian subcontinent during the Mughal Era and later became immensely popular among the world.
The tempting aroma of all the spices whilst preparing it are amazing. In this traditional style recipe, you’ll love the rich creamy taste that is sure to be a winner. The flavour of this dish is further enhanced by using mint & cilantro leaves. It makes an unforgettable combo, when served with Roti, Butter Naan or any Indian breads or with steamed basmati rice or zeera rice.
About the Recipe:
The tempting aroma of all the spices whilst preparing it are amazing. In this traditional style recipe, you’ll love the rich creamy taste that is sure to be a winner. The flavour of this dish is further enhanced by using mint & cilantro leaves. It makes an unforgettable combo, when served with Roti, Butter Naan or any Indian breads or with steamed basmati rice or zeera rice.
There are so many ways a korma is made, most of them adapted to the regional cuisines. So ingredients like coconut, poppy seeds, almonds, cashews and yogurt are most commonly used based on the region.
This recipe can be prepared using either mutton or chicken. Here we’re using chicken.
Ingredients:
- Chicken – ½ kg
- Yogurt – ¼ cup
- Shahi zeera – 1 tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 tsp
- Oil – 1 to 2 tbsp
- Onion – 2
- Ginger garlic paste – 1 tbsp
- Mint & coriander leaves – handful
- Green chilli – 1
- Tomato – 2
- Cumin powder – ½ tsp
- Garam masala powder – 1 tsp
- Pepper powder – ½ tsp
- Coconut pieces – ½ cup
- Cashew nuts – 4
- Lemon juice – 1 tbsp
- Salt to taste
Method:
- Cut the chicken into small pieces and wash them really well.
- Put them into a mixing bowl.
- Add yoghurt, shahi zeera, turmeric powder, salt and red chilli powder.
- Let it marinate for 30 minutes.
- Now take a pan, add oil.
- When oil becomes hot, add chopped onion, and fry to translucent.
- Add ginger garlic paste and sauté till raw smell disappears.
- Add fresh mint leaves, coriander leaves, green chilli and sauté for few seconds.
- Now add mashed tomato and combine.
- Allow to cook till oil separates.
- Add cumin powder, coriander powder, garam masala powder, pepper powder and stir well.
- Let it boil till all the masala combines to thick consistency.
- Now add marinated chicken and mix well.
- Add 1 cup water and pressure cook for 3 to 4 whistles.
- Meanwhile grate coconut to small pieces.
- Grind coconut pieces and cashew nuts with little water to smooth paste.
- Once the pressure turns off, gently stir the contents in cooker.
- Add the coconut cashew paste and allow to cook for another two minutes.
- Turn off flame and squeeze in a drop of lemon juice.
- Garnish with freshly chopped coriander leaves.
- Now your delicious chicken korma is ready to serve hot with roti, butter naan, chapathi, poori or steamed rice.
Tips:
- Marinating chicken with turmeric and salt helps reduce the smell of chicken as well as tenderises the chicken well.
- Also addition of mint and coriander leaves add to the aroma and taste. Do not skip using them.
- You can go ahead and adjust the spices to suit your taste and preference.
- You can also add mint leaves (optional), which gives a different flavour to the korma.
- Use hot water to grind the paste, it eases grinding of poppy seeds.
- Vegetarians can replace chicken with Potato, cauliflower, kohlrabi or Mushrooms. You can also try with Paneer or Tofu
THANK YOU
