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Mughlai Chicken Korma - The Rich Heritage of Indian Cuisine Featured

Written by  Dec 10, 2017

Chicken Korma is a dish that comes from the Mughal Dynasty when it was cooked for the wealthy and enjoyed a prestigious status associated with the royal courts.

The traditional korma is mildly spiced and has a thick base of gravy made of either cashew or almond paste – feel free to use whichever is handy with you at the given time. The nuts paste gives the gravy a distinctive character which is the primary attraction of this dish. This is so addictive that you won’t be able to leave even the last bit of that rich and creamy sauce!

Ingredients

  • Skinless whole chicken – 1 kg, cut into 10 to 12 medium pieces (you can also use only chicken leg and thigh pieces)
  • Ginger – 2 inch piece
  • Garlic – 10 to 12 cloves
  • Onion – 2, large, thinly sliced
  • Cloves – 6 to 8
  • Green cardamom – 6 to 8
  • Cinnamon – 1 inch stick
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Red chilli powder – ½ tsp
  • Garam masala -1 tsp
  • Cashew nuts – 20 to 25
  • Thick yogurt – 6 tbsp
  • Vegetable oil – 4 tbsp
  • Salt to taste

How to Prepare

  • Make a smooth paste of cashew nuts with 2 tablespoons of yogurt and couple of spoons of warm water. Set aside.

  • Make a paste of ginger and garlic adding spoonful of water if needed to aid smooth grinding.

  • Heat the vegetable oil in a heavy bottomed pan. Once the oil is hot, tip in the whole spices – cardamom, cloves and cinnamon and let them sizzle for a minute until they become fragrant.

  • Then add the sliced onions with half a teaspoon of salt. The salt will help the onions caramelize faster.

  • Sauté the onions, stirring regularly, for 15 minutes. When the onions turn golden, add in the ginger and garlic paste and sauté for another five minutes.

  • Now add the powdered spices – turmeric, coriander and red chilli. Stir well for couple of minutes.

  • Once the spices are nicely sautéed, add the chicken pieces and stir to coat them well with all the aromatic spices for about 10 to 15 minutes.

  • When the chicken is seared well, take the pot off the fire/heat and mix in the yoghurt. This will prevent the yogurt from curdling in heat.

  • Add about ¼ cup of water and mix well.

  • Place the pot back on flame, cover and cook on low heat for 20 minutes or until the chicken is cooked through, stirring from time to time.

  • Finally, stir in the cashew-yogurt paste (also called cashew cream) and sprinkle the garam masala over the chicken pieces. Season with salt to taste and give everything a good mix.

  • Simmer the chicken for 5 more minutes to let the spices integrate with the cashew cream. Adjust the consistency of the gravy by adding little more water if needed or boiling off any excess.

  • Turn off the flame and serve the warm and delicious chicken korma with butter naan or Basmati Rice!

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Last modified on Sunday, 10 December 2017 12:30

 

 

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