Korma means to braise or cook in fat or yogurt.
This dish originated in the royal Mughal court in Northern India.
Mughal cuisine was influenced by Persian, Turkish and Central Asian cooking techniques.
Early versions were lamb based braised with yogurt, ghee, nuts, and aromatic spices like cardamom, cinnamon and cloves.
Of course the most important ingredient is slowly fried onions which are then ground into the sauce. Enjoy!
Ingredients:
For the chicken marinade:
2lbs of bone-in chicken thigh or drumsticks.
1 large cup of yogurt
2 tbsp ginger-garlic paste
1 tsp salt
1 tsp Kashmiri chili or paprika
Crispy Red onions:
4 red onions
4 tablespoons of vegetable oil
1/2 tsp kosher salt
Curry:
4 tbsp ghee or vegetable oil (can use left over from onions)
10 cashew nuts quickly roasted and ground
1 bay leaf
4 green cardamoms
1 black cardamom
1/2 tsp black peppercorns
4 cloves
1 small cinnamon stick
1 tsp cumin seeds
1 small red onion
1 tsp coriander powder
1 tsp of Kashmiri chili or paprika
½ tsp cumin powder
1 tsp garam masala
1 cup water or stock
Saffron strands soaked in water for color/fragrance
Cilantro chopped
Directions:
Marinate the chicken In a large bowl, mix yogurt, ginger-garlic paste, salt, chili powder. Add chicken pieces, coat well, and let marinate for at least 1 hour.
Slow fry onions in oil until crispy and then leave aside.
Add whole spices to same onion flavored oil, can add a little ghee or mustard oil. Then add the small sliced onion, after warming spices add the chicken and coat well and sauté until it changes color. Add a cup of yogurt then the ground spices. Then add the ground cashews and ground fried onions. Add the water or stock. Cook on low heat with top for 25-30 minutes until chicken is tender.
Finish with some garam masala, saffron and chopped cilantro. Serve over basmati rice or with tandoori naan.
Prateek Dhar Wali 