Chicken Korma Recipe

Chicken Korma Recipe: A Royal Feast of Aromas and Elegance

Chicken Korma, a jewel in the crown of Indian cuisine, is a dish that exudes richness, elegance, and a captivating blend of aromatic spices. Originating from the Mughlai culinary tradition, Chicken Korma has transcended time and borders to become a celebrated favorite worldwide. In this blog article, let’s delve into the regal history of Chicken Korma, appreciate its delicate flavors, and guide you through a step-by-step recipe to recreate this royal feast in your own kitchen.

The Regal History of Chicken Korma

Chicken Korma traces its roots to the Mughal era in India, where culinary refinement reached its zenith. The word “korma” itself is derived from the Turkish word “kavurma,” meaning cooked meat. The Mughals, known for their exquisite tastes, introduced a culinary legacy that included fragrant spices, rich gravies, and the art of slow cooking. Chicken Korma, with its creamy texture and nuanced flavors, became a symbol of opulence and culinary finesse.

Ingredients for Chicken Korma

Before we embark on the recipe, let’s gather the essential ingredients required to create an authentic Chicken Korma:

For Marination:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

For Korma Gravy:

• 3 tablespoons ghee or vegetable oil
• 2 large onions, finely sliced
• 1/2 cup cashews, soaked and blended into a paste
• 1 cup thick coconut milk
• 1 cup water
• 1 tablespoon poppy seeds, soaked and blended
• 1 tablespoon melon seeds, soaked and blended
• 1 tablespoon korma masala (blend of cardamom, cloves, cinnamon)
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• Saffron strands soaked in warm milk (for garnish)
• Fresh coriander leaves for garnish

Cooking Instructions

For Marination:

1. In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Allow it to marinate for at least 2 hours, or preferably overnight.

For Chicken Korma:

1. Heat ghee or vegetable oil in a large, heavy-bottomed pan. Add sliced onions and sauté until golden brown.
2. Add the marinated chicken and cook until it’s browned on all sides.
3. Stir in cashew paste, poppy seed paste, melon seed paste, korma masala, ground coriander, ground cumin, and garam masala.
4. Cook the spices until the oil separates from the mixture.
5. Pour in coconut milk and water. Cover the pan and simmer on low heat until the chicken is tender.
6. Adjust the seasoning and garnish with saffron-soaked milk and fresh coriander leaves.

Serve and Enjoy:

Chicken Korma is best enjoyed with naan, rice, or pulao. The velvety texture of the gravy and the aromatic spices create a regal dining experience.

Chicken Korma is a culinary masterpiece that brings the grandeur of Mughlai cuisine to your table. With this recipe, you can recreate the opulence and elegance of a royal feast in the comfort of your own home. Whether you’re a fan of rich gravies, aromatic spices, or the history behind the dish, Chicken Korma promises to be a delightful journey for your senses. Share this regal feast with loved ones and savor the timeless flavors that make Chicken Korma a cherished gem in the world of gastronomy.

• Mutton Curry Recipe
• Dum Aloo Recipe