“Korma: A Rich and Creamy Aromatic Curry”

Ingredients:

  • Chicken (cut into pieces): 800g (skinless, boneless pieces or with bones, as preferred)
  • Onions: 2 large (finely sliced)
  • Ginger-garlic paste: 2 tablespoons
  • Yogurt: 1 cup (plain, thick)
  • Tomatoes: 2 medium (chopped)
  • Almonds (or cashews): 1/4 cup (ground into a paste, soaked in water)
  • Cream: 1/4 cup (optional, for extra creaminess)
  • Cooking oil: 3 tablespoons
  • Ghee (clarified butter): 2 tablespoons
  • Water: 1 cup (adjust for desired consistency)

Whole Spices:

  • Cinnamon stick: 1-inch piece
  • Cardamom pods: 4-5
  • Cloves: 4-5
  • Bay leaf: 1
  • Black cumin seeds (Shahi Jeera): 1/2 teaspoon
  • Black peppercorns: 4-5

Ground Spices:

  • Turmeric powder: 1/2 teaspoon
  • Red chili powder: 1 teaspoon (adjust to taste)
  • Coriander powder: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Garam masala: 1 teaspoon
  • Salt: To taste

Instructions:

  1. Prepare the Ingredients:
    • Grind the almonds (or cashews) into a fine paste by soaking them in warm water for 15 minutes. Set aside.
    • Whisk the yogurt to smooth consistency and set aside.
  2. Cook the Onions:
    • Heat the ghee and oil together in a heavy-bottomed pot or pressure cooker over medium heat.
    • Add the whole spices (cinnamon stick, cardamom, cloves, bay leaf, cumin seeds, and black pepper) and sauté for 1-2 minutes until they release their fragrance.
    • Add the sliced onions and cook until golden brown. Be patient, as this step adds richness to the korma.
  3. Add Ginger-Garlic Paste:
    • Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears and the paste becomes aromatic.
  4. Cook the Chicken:
    • Add the chicken pieces and sauté for about 5-7 minutes until they turn lightly golden.
    • Add the tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook until the tomatoes soften and release their juices (about 5 minutes).
  5. Add the Almond Paste & Yogurt:
    • Stir in the almond paste (or cashew paste) and cook for 3-4 minutes, allowing the nuts to incorporate into the dish.
    • Add the whisked yogurt slowly while stirring to avoid curdling. Cook on low heat for about 10 minutes, stirring frequently, until the oil starts to separate from the mixture.
  6. Simmer the Korma:
    • Add about 1 cup of water (or as desired) to achieve your preferred gravy consistency.
    • Cover the pot and let the korma simmer on low heat for 15-20 minutes (or until the chicken is fully cooked and tender). If using a pressure cooker, cook for 1-2 whistles on low heat.
  7. Finishing Touches:
    • Stir in the cream (if using) for extra richness.
    • Add the garam masala and mix well.
    • Let the korma simmer for another 5 minutes, allowing the flavors to meld together.
  8. Serve:
    • Garnish with fresh coriander leaves and sliced almonds for a traditional touch.
    • Serve hot with steamed basmati rice, naan, or paratha.

Tips for Perfect Korma:

  • Slow cooking is key to achieving the right texture and flavor. The longer the spices have to cook, the more aromatic and flavorful your korma will be.
  • If you prefer a spicier korma, adjust the amount of red chili powder to taste.
  • Yogurt should be well-beaten to prevent curdling when added to the hot curry.

Enjoy your rich, flavorful Chicken Korma—perfect for a family feast or a special occasion!

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