Chicken Korma
Ingredients:
-Cashew nuts (roasted)
-Desiccated Coconut (roasted)
-Ghee 1 Cup
-Onion sliced 2 large
-Yogurt whisked 1 Cup
-Ginger Garlic Green Chilli Paste 2 tbsp
-Black peppercorns ½ tsp
-Green Cardamom
-Cloves
-Cinnamon sticks 2
-Cumin seeds ½ tsp
-Red chilli powder 1 tbs or to taste
-Turmeric powder ½ tsp
-Salt ½ tbs or to taste
-Chicken mix boti 500gm
-Coriander Cumin Powder 1 tbs
-Water 1 Cup or as required
-Garam Masala Powder 1 tbsp
-Roasted Kasuri Methi for garnish
Directions:
-In a spice mixer,add cashew nuts and desiccated coconut along with water and blend to make a paste & set aside.
-In a pot,add ghee & let it melt.
-Add onion & fry until golden brown,take out and spread on paper towel & set aside.
-Remove pot from the stove and let it cool completely.
-In the same Ghee, Add yogurt,ginger garlic green chilli paste ,black peppercorns,green cardamom,cloves,cinnamon sticks, cumin seeds,red chilli powder,turmeric powder,salt,fried onion (crush with the help of hand),cashew - coconut paste & mix well.
-Now place the pot on stove & cook on medium flame for 4-5 minutes,cover & cook on low flame until oil separates (3-4 minutes).
-Add chicken,coriander powder,mix well & cook for 2-3 minutes.
-Add water,garam masala powder and mix well,cover & cook on low flame until chicken is tender (20-25 minutes).
- Garnish with Kasuri Methi
-Serve with naan.
Chicken Korma, a culinary gem, traces its origins to the opulent Mughal kitchens of the 16th century. It was during the reign of Emperor Akbar that this dish, along with many others, evolved under the expert hands of Rajput cooks supervised by the legendary Mir Bakawal.
The name "Korma" itself is believed to be derived from the Turkish word "qavurma," which signifies a cooking technique involving frying. However, the Indian Korma, while sharing the name, has a distinct identity and flavor profile.
Key influences on the development of Korma include:
- Mughal Cuisine: The rich, creamy texture and subtle blend of spices are hallmarks of Mughal cooking.
- Persian Influence: The use of yogurt and nuts in Korma reflects Persian culinary traditions.
Interestingly, the Ain-i-Akbari, a historical document chronicling the life of Emperor Akbar, doesn't explicitly mention Korma. Yet, the cooking methods and ingredients used in the dish align with the culinary practices of that era.
Over the centuries, Chicken Korma has evolved and adapted to regional tastes. Today, it's enjoyed worldwide as a beloved and versatile dish.
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