Oh, the magic of chicken korma! It’s like wrapping yourself in a warm, spicy blanket on a cold day—comforting and just a bit adventurous. My first encounter with this dish was at a tiny, bustling street stall in Mumbai, where the aroma alone was enough to stop time. Whether you’re a seasoned chef or a curious beginner, this recipe promises to whisk you away on a flavorful journey.
Steps
- In a bowl, combine chicken with yogurt, ginger garlic paste, turmeric, salt, red chili powder, and garam masala. Mix thoroughly to coat the chicken evenly. Cover and set aside to marinate.
- Heat oil or ghee in a pan and add cardamom pods and sliced onions. Sauté until onions turn golden brown, then add nuts and let them cool. Blend this mixture with yogurt until smooth.
- In the same pan, heat more oil or ghee and add whole spices like bay leaf, cinnamon, cloves, and cardamom. Once they sizzle, add the marinated chicken and slit green chili. Sauté for 5 to 7 minutes until the raw aroma of ginger and garlic disappears.
- Pour the onion-nut paste into the pan and add hot water, salt, coriander powder, garam masala, and optional chili powder for color. Stir well, increase the heat to boil, then reduce to medium and cover the pan.
- Cook until the chicken is tender and fully cooked through, with traces of oil appearing on the surface. Adjust salt and garam masala as needed. If the korma is too thick, add hot water to reach desired consistency. Garnish with chopped cilantro before serving.
Ingredients
- ½ kg (1.2 lbs) chicken, skinless (bone-in preferred, but boneless is okay)
- 3 tablespoons plain yogurt or coconut milk
- 1 tablespoon ginger & garlic paste or ½ tablespoon each, finely grated
- ¼ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder or paprika
- ¾ to 1 teaspoon garam masala
- ½ teaspoon salt
- 1½ tablespoon oil or ghee
- 2 to 3 green cardamom pods
- 1 cup sliced yellow onions (from 2 medium onions)
- 10 whole cashew nuts or almonds, or a mix of both
- ¼ cup plain yogurt or coconut milk
- 1 to 2 tablespoon oil or ghee for cooking
- 1 small Indian bay leaf (optional)
- 3 to 4 cloves (optional)
- 1 cardamom pod (optional)
- 2-inch cinnamon stick (optional)
- 1 to 2 green chilies, slit or chopped (optional)
- ½ cup hot water, more if needed
- ¼ teaspoon salt, or to taste
- ½ to ¾ teaspoon garam masala
- 1½ teaspoon coriander powder
- ¼ teaspoon Kashmiri red chili powder (optional, for color)
- 2 tablespoons chopped cilantro leaves for garnish
FAQ
- Why is marinating the chicken important in Chicken Korma?
- Marinating the chicken is crucial as it allows the flavors to penetrate the meat, enhancing both the taste and texture. Chicken, unlike red meat, cooks quickly, so marination helps the chicken absorb flavors and eliminates any raw meat smell.
- Can I use boneless chicken for this recipe?
- Yes, boneless chicken can be used for this recipe. However, bone-in chicken is often preferred as it adds more flavor to the dish due to the juices released from the bones during cooking.
- What can I use as a substitute for nuts in Chicken Korma?
- If you have a nut allergy or prefer to make the dish nut-free, you can replace nuts with thick coconut milk. This will still give the korma a creamy texture without compromising on flavor.
- Is it necessary to use whole spices in the Chicken Korma?
- Whole spices are optional but recommended as they add a rich aroma to the dish when sautéed in hot oil. If you’re concerned about biting into them, you can omit them or remove them before serving.
- Can I use store-bought fried onions instead of making them at home?
- Yes, you can use store-bought fried onions if you prefer. They simplify the process and still contribute to the deep flavor and texture of the korma.
Tips
- Use Bone-In Chicken: For the best flavor, opt for bone-in chicken as the juices from the bones help enhance the taste of the korma.
- Marinate for Flavor: Although optional, marinating the chicken allows it to absorb more flavors, resulting in a more succulent and flavorful dish.
- Fry Onions Evenly: Ensure the onions are evenly fried to a golden brown for the perfect aroma and texture. Avoid burning them as this can affect the taste of the korma.
- Avoid Tomatoes: Traditional korma relies on yogurt for its tanginess, not tomatoes. Using tomatoes can alter the flavor profile, making it resemble other dishes like Butter Chicken.
Equipment
- Powerful Blender/Grinder – Necessary for blending the onion and nut mixture into a smooth puree.
- Ceylon Cinnamon Sticks – While spices like cinnamon might be common, Ceylon cinnamon (true cinnamon) is often less common in households.
- Kewra or Rose Water – Used for adding a floral scent to the dish, though it is optional.
- Ghee – While ghee can be homemade, it is often purchased as a specialty cooking fat.
