Korma is a royal dish and goes back 400 years to the early 16th century. It is documented to have been served in the Mughal durbars of Shah Jahan. There are reports that it was served during the inauguration of the Taj Mahal. Now that’s quite a history and one I bet few dishes can match. Like many other Indian curry dishes originating from the Mughal cuisine, the chicken korma recipe uses dry fruits like almonds, cashews, and other nuts and, in many cases, cream or milk. These give a very creamy and dense texture to the gravy.
Korma technique
The method used to make korma curry uses two techniques – Braising and tempering. This combination of techniques is quite peculiar to Indian chicken korma. Chicken is initially cooked with spices in high heat and then left to simmer on low heat, similar to braising meat in western cuisine. In the end, the Korma must be tempered – certain spices sautéed in ghee or oil, including garlic and chili, are added to the dish and mixed. Since the choice of meat here is chicken, you can cook it quicker than red meat. Though the ingredients may seem too many, korma is not difficult to make. Just follow the recipe steps, and you will make a delicious and easy chicken korma dish for dinner. Prep
Marinate chicken with spices and yogurt. Fry onions Make a paste of onions and yogurt in a grinder. Make a paste of 8 soaked almonds
Cook Korma
Heat a skillet, add ghee and once it melts, add whole spices Add marinated chicken and cook on high heat for 5-6 mins. Add green chilli, toasted desiccated coconut, onion paste, and almond paste. Mix well and stir it in high heat for 5 minutes to caramelize the masala. Add water, a bit of sugar, and salt to taste. Cover and cook for 15 minutes on low heat. Switch off-gas. Add garam masala and nutmeg and mix.
It also goes well with rice, especially served during lunch in many places in India. You can use plain steamed rice, basmati rice, or Jeera rice. Raita (salad made with curd) usually accompanies Korma curry in an Indian meal. It is advisable to let it rest outside until 30 minutes before heating it. You can heat it in the microwave for up to a minute after taking it out of the refrigerator.
