Chicken Korma
Indian cuisine is known for its rich and diverse flavors, and one of the most popular dishes is chicken korma. Originally from Northern India, chicken korma has become a staple in Indian restaurants worldwide. It is a creamy and fragrant dish that is made with a combination of spices, yogurt or cream, and tender chicken pieces.
Korma comes from the Urdu word ‘qorma’, which means braising. Traditionally, korma is a slow-cooked dish that was made with lamb or beef, but chicken korma has become increasingly popular. This dish is not only delicious and satisfying, but it is also a great way to explore Indian cuisine.
The key to making authentic Indian chicken korma is to use the right blend of spices. Cumin, coriander, turmeric, and garam masala are some of the common spices used in Indian cuisine. Each spice has a distinct flavor that contributes to the complex and unique taste of the dish. Ginger, garlic, and onions are also essential ingredients that add depth and richness to the dish.
To make chicken korma, boneless chicken is first marinated with yogurt or cream and a mix of spices for a few hours or overnight. The marinated chicken is then cooked in a sauce made with onions, spices, and either yogurt or cream. Cashew nuts or almonds are added for a creamy consistency, and the dish is finished with a sprinkle of chopped cilantro.
Chicken korma is a versatile dish that can be enjoyed with a variety of Indian bread such as naan or roti. It can also be served with steamed rice or pulao, which is an Indian style of pilaf. The creamy and flavorful sauce also compliments vegetables like cauliflower, peas, and potatoes.
The dish originated in the Mughal era, when Indian cuisine was heavily influenced by Persian and Central Asian cooking. According to legend, korma was a popular dish among the royal families of India. Today, it is enjoyed by people of all ages and backgrounds, and is often served at special occasions and celebrations.
In this recipe, we will be using boneless chicken breast, but you can also use skinless chicken thighs if you prefer. The recipe calls for yogurt, but you can also use heavy cream or a combination of both for a richer sauce. Adjust the spices to your liking, and add more or less chili powder depending on your preference for heat.
Indian chicken korma is a dish that is sure to impress even the pickiest eaters. It is a comforting and flavorful dish that is perfect for cozy nights in or as a party favorite. Once you give this recipe a try, you will see why it is such a beloved dish in Indian cuisine.
Ingredients:
- 1 lb. chicken, cut into small pieces
- 1/2 cup yogurt
- 1/2 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ginger paste
- 1 cup tomato puree
- 1/2 cup cashews, ground into powder
- 2 tablespoons ghee or butter
- 1 cinnamon stick
- 3 cardamom pods, lightly crushed
- 1 bay leaf
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- salt to taste
- chopped fresh coriander for garnish
Instructions:
- In a large mixing bowl, whisk together the yogurt and heavy cream.
- Add the chicken pieces to the bowl and mix well to coat them in the yogurt mixture. Cover and let marinate in the fridge for at least 1 hour or overnight.
- Heat ghee or butter in a saucepan over medium heat. Add the cinnamon stick, cardamom pods, bay leaf and sauté until fragrant, about 30 seconds.
- Add the onions and sauté until they turn golden brown, about 5-6 minutes.
- Add the garlic and ginger paste and sauté for another minute.
- Add the tomato puree, ground coriander, turmeric and cayenne pepper. Stir well and cook for 2-3 minutes.
- Add the marinated chicken with the yogurt mixture and cashew powder. Stir well to combine.
- Cover the pan and let the chicken cook on medium heat until tender, 20-25 minutes, stirring occasionally.
- Once the chicken is cooked, season with salt to taste and garnish with fresh coriander.
- Serve hot with basmati rice or flatbread. Enjoy!