Korma or Qorma is a very old method of cooking meat. It was first used by the Turkish and was brought in to India by the Mughals. The Turkish word kuvurma means braising, the meat is at first cooked in high heat and then simmered in tight pot for a long time to get cooked in its own juices and marinade.
The chicken korma was cooked by Kalyan the other day, and it turned out superbly awesome, and so I had to put it up on the blog. After his stint on mastering the art of making rajbhog, Kalyan has become keen on entering the kitchen more often, much to my relief :). This recipe was inspired by a book “Complete Indian”, which we bought from Salvation Army though he made some changes while he was cooking.
Though the recipe is straight forward, korma takes a long time to cook, and so you have to have that patience to cook. But, trust me the end result is definitely worth all the time you spend in the kitchen. As Rakhi is just a few weeks away, here’s the first dish of many more dishes to celebrate this special with your sibling. Stay tuned to learn many more awesome recipes to make for Rakhi.
- 3lb chicken
- 1 large onion, sliced
- 4-5 tablespoon of ghee or canola oil
- 3 cloves of garlic
- ¼ cup Greek yogurt
- 1 tablespoon ground coriander
- 2 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon chili powder
- 5 cloves
- 5 black cardamom pods
- 1 2” cinnamon stick
- 1 ½ tablespoon desiccated fresh coconut
- 10-12 almonds
- 2-3 twigs of cilantro
- Salt to taste
- Cut the chicken into 3-4” size pieces. Crush one clove of garlic, beat the yogurt and turmeric together with the garlic. Mix the yogurt with the chicken and put it in a ziploc bag. Marinade for at least 4 hours in the refrigerator, better overnight
- Before you are ready to cook, take out the chicken from the fridge and bring it down to normal temperature.
- Toast the almonds in a cast iron pan and then chop the nuts. Keep aside
- In a heavy bottom pan heat the ghee, add in the onion and fry till they are translucent, about 4 to 5 minutes. Add all the whole and ground spices, and salt and fry for about 2 minutes, stirring constantly
- Add in the marinated chicken to the pan, put in the desiccated coconut and mix well with the fried spices. Cover the pan with a tight lid and simmer for about 45 minutes or till the chicken is soft and cooked. Keep watch, if the chicken gets too dry or starts sticking to the pan, then add a little water
- Transfer the chicken to a serving bowl and garnish with the toasted nuts and cilantro. Serve immediately with naan or rice.
- If you are using oil to cook, then before taking out of the pan, you can pour a teaspoon of ghee to the chicken to give it the additional flavor and smell.
- Kalyan used 3 1lb cornish hen to make this dish. The hens were skinned and cut into 3 to 4 inch size pieces. You can also use chicken thighs to make it boneless recipe or use a whole chicken.