Chicken Korma is an admired traditional mild Mughlai dish made of coconut – cashew nut paste and yoghurt to give a nice silky rich creamy sauce or gravy. It’s not a very spicy dish as we will not be using the red chilli powder and the chicken is cooked and nicely blended with green chilies, pepper powder and whole Indian spices.
It is a very popular dish in North-India. Most of the Indian food lovers love the rich creaminess of the korma and if you would like to eat it slightly hotter or spicier, then you can add chilli powder. Korma spelled as Qorma in Urdu and Kurma in Southern India is a dish originating from Central Asia or Western Asia.
Kormacould be made in vegetarian and non-vegetarian version. ChickenKorma is indicative of the Moghul cooking of Northern India – marked by silken curries, butter dishes and delicate flavors. In Iran, ghorme is a thick sauce of herbs and vegetables often used in stews.
Korma has its roots in the Mughlai cuisine of modern India. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughalincursions into present day Northern India, Pakistan and Bangladesh.
Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yoghurt or cream. The technique covers many different styles of korma.
Chickenkorma is one of the treasures of the Mughlai cuisine from all the variety of the chickencurryrecipes. In Chicken korma, it’s more of the nice rich creamy paste of the nuts (cashew nut) and coconut that really pulls out the fragrance of the spices within and enhances the taste and flavor of the dish.
To prepare the ChickenKorma, in big frying pan heat oil, add whole garam masala, mustard seeds, cumin seeds and when they crackle add onions and fry well until they turn golden brown. Now add the turmeric pd, garlic garlic paste and fry till the raw flavor of the ginger garlic goes. Add curry leaves, chopped green chilies.
After a few minutes add the coconut and cashewnutpaste, cook over slow flame as cashew nut paste can get burnt fast. Cook till oil oozes and then add the whisked yogurt, cumin pdr, coriander powder and mix. Add the chicken pieces and mix well. Add pepper powder mix and cover the pan with a lid and cook over a slow flame till done. Add cream if you desire (optional) and serve hot with chopped coriander as garnish.
The flavor of korma is based on the mixture of spices, including ground coriander and cumin, combined with beaten yoghurt kept below curdling temperature and poured in slowly and carefully with the meat juices. Traditionally, this dish would be cooked in a pot set over a very low fire, with charcoal on the lid to provide all-round heat.
A kormacan be mildly spiced or fiery and may use lamb, chicken, beef; some kormas combine meat and vegetables such as spinach and turnip. Korma is usually referred to a thick, cream based sauce or gravy and is invariably popular for its mild spiciness from the nuts like almonds or cashews and coconut. This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish.
In a big frying pan heat oil, add garam masala,mustard ,cumin then fry the onions until they turn golden brown. Now add the garlic paste and ginger paste.curry leaves chopped chilli After a few minutes add the coconut and cashew or poppyseed paste , stir and then add the yogurt, ,cumin pdr, coriander powder. add the chicken pieces and cook in the gravy add pepper pdr add cream if you desire and serve hot with chopped coriander as garnish