Chicken Korma Recipe – How to make this Delicious Recipe
Authentic Chicken Korma Recipe: A Step-by-Step Guide
Introduction to Chicken Korma Recipe
What is Chicken Korma?
Chicken Korma Recipe, Chicken Korma is a classic Indian meal famous for its mild, yet very tasty taste and rather thick, creamy texture. The dish is prepared by stewing chicken in a sauce prepared from yogurt, cream, nuts, and a bouquet of spices. The slow cooking process is perfect for combining the flavors, resulting in a rich, satisfying dish.
Historical Background of Korma
Korma has its roots in the Mughlai cuisine of the Indian subcontinent and was originally a royal delicacy. It was also used frequently in grand banquets to display the richness and gourmet capability of the Mughal kitchen. Over time, Korma has been a part of Indian cuisine, and there are different forms of preparation in various states of India.
Why Chicken Korma is a Popular Dish
Chicken Korma is preferred because of its thickness and creaminess which can be a good selling point to many people. It is not very spicy and therefore, it can be enjoyed by those who do not like their food very hot. Also, its compatibility with side dishes like naan, rice, or roti makes it a popular dish for celebrations and normal meals.
Ingredients Needed for Chicken Korma
Key Ingredients and Their Significance
- Chicken: 500 grams of bone-in or boneless chicken pieces. Bone-in is preferred for added flavor.
- Yogurt: 100 grams of plain yogurt, used for marinating and tenderizing the chicken.
- Onions: 2 large onions, finely sliced and caramelized for the base of the sauce.
- Ginger-Garlic Paste: 1 tablespoon, essential for adding warmth and depth.
- Spices:
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 2-3 green cardamom pods
- 1 cinnamon stick
- 2 cloves
- Nuts: 50 grams of almonds or cashews, ground into a paste to thicken the sauce.
- Cream: 100 ml heavy cream, added towards the end for richness.
- Oil or Ghee: 3 tablespoons for cooking.
Substitutes for Ingredients for Various Diets
Vegetarian: Instead of chicken, you may use 250 grams of paneer and if you want, you may also add mixed vegetables like potatoes, peas, and carrots.
Vegan: Replace cow’s milk with coconut yogurt and coconut cream and replace chicken with tofu or vegetables.
Low-Fat: Replace cream with low-fat yogurt. You can also use a very small amount of oil or you can use a non-stick pan to eliminate the use of fats.
Where to Get the Right Ingredients
Chicken: In this case, it is recommended to use organic free-range chicken to obtain the best quality of the chicken that has a good taste and is not treated with chemicals.
Spices: Whole spices should be fresh and should be ground at home to get the best of the spices as they enhance the taste of the food.
Nuts: It is recommended to use almonds or cashews that are raw and unsalted to have the best natural flavor.
Preparation of Chicken for Korma
Marinating the Chicken
In a bowl blend the yogurt, ginger-garlic paste, turmeric powder, and salt. Place the chicken pieces in the mixture and ensure that all the chicken pieces are well coated with the mixture. Put the dish in a refrigerator and allow it to marinate for not less than an hour or even better marinate it the whole night so that the juices can penetrate the meat.
Tips to Choose the Proper Chicken Cuts
Thighs and drumsticks are favored for Korma recipes since the meat does not become dehydrated when slow-cooked. Nonetheless, it is also possible to use boneless chicken breast or thighs, and it will take less time to be cooked.
Preparing a Vegetarian Alternative
If you are going for the vegetarian version, you can use paneer or can use a combination of vegetables like cauliflower, potatoes, and green peas. For the paneer or vegetables, rub them in the yogurt and spices used for the chicken for about half an hour before cooking.
Making the Korma Paste
A comparison between the conventional and the contemporary Korma Paste
The basic Korma paste is made from whole spices, nuts and fried onions which are then ground to make a paste. Although the modern recipes use pre-ground spices and ready-made pastes, making it from fresh gives a more authentic flavor.
Step-by-Step Guide to Preparing the Paste
- Heat 2 tablespoons of oil in a pan.
- Add the sliced onions and fry until golden brown.
- Remove the onions and let them cool.
- In a blender, combine the fried onions, soaked nuts, and a little water to make a smooth paste.
Storing the Korma Paste for Later Use
The prepared Korma paste can be stored in an airtight container in the refrigerator for up to one week. For longer storage, put the paste in ice cube trays and put it in a freezer bag and it can be stored for up to three months.
Cooking the Chicken Korma
Basic Culinary Processes That Will Assist You Prepare the Finest Korma
Heat one tablespoon of oil in a large pan.
Now add the whole spices (cardamom, cinnamon, cloves) and fry until the spices give out their aroma.
Add the marinated chicken and fry on medium heat until the chicken changes its color to brown.
Add the Korma paste and fry for a few minutes until the oil floats on the surface of the mixture.
Pour water or chicken broth over the chicken and allow it to simmer on low heat for 25-30 minutes.
Pour the cream and simmer the mixture for 5 minutes more.
Common Mistakes to Avoid
In case the chicken is overcooked it becomes dry. One should always prefer to cook in low to medium flame so that the food gets cooked properly and the nutrients are retained.
If the cream is added at an early stage it may curdle before the soup is ready, and therefore it should be added at the final stage of cooking. Do not add cream to the cooking process at the start or halfway through the process.
Adjusting Spices for Taste Preferences
If you prefer hot Korma, you may add one green chili, finely chopped, or a pinch of red chili powder. For a less spicy one, prepare it with a small portion of garam masala and other hot spices.
Suggested Companions for Chicken Korma
Sides to accompany Chicken Korma
Chicken Korma is best served with basmati rice, naan, or paratha. The Korma is not very spicy making it ideal to be eaten with these side dishes that have a buttery taste.
Decoration tips to make the garnishing look more natural
Finally, you can add chopped green coriander and cream to the Chicken Korma and sprinkle some roasted nuts to enhance the look of the dish.
The following are some of the beverages that are best served with Korma:
Enjoy Chicken Korma with a glass of chilled mango lassi or a cucumber and mint cooler. The lassi is thick and smooth and goes well with the thickness of the Korma, the mint cooler is a refreshing change.
Chicken Korma is one of the most popular dishes of Indian cuisine that is prepared with chicken and a rich gravy prepared using yogurt, cream, nuts, and spices. It is a dish that is as historic as it is flavorful and it can be enjoyed any time of the year.
Feel free to put your creativity into this recipe and try out different variations to your taste. If you are a fan of a mild or hot curry, or if you wish to have a vegetarian or vegan version of the Chicken Korma, this recipe is very flexible.
Chicken Korma Recipe – How to make this Delicious Recipe
Description
Chicken Korma is a rich, thick-based curry dish that originated in the royal kitchens of the Indian subcontinent. This recipe is mild in spices, the chicken is tender and the sauce is rich and nutty in flavor. The yogurt and cream make the dish creamy and rich and the combination of spices is not overpowering but enhances the flavour. It is a dish that can be served for a family dinner or for a more formal dinner party because it looks and tastes delicious. Chicken Korma is one of those dishes that do not have a very strong taste, which makes it perfect for those who are just getting to know Indian food or those who prefer their curry to be not very spicy.
Ingredients
Ingredients Needed for Chicken Korma
Spices:
Instructions
Marinating the Chicken
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In a bowl, combine the yogurt, ginger-garlic paste, turmeric, and salt. Add the chicken pieces and coat them well. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate and tenderize the meat.
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Heat 1 tablespoon of oil in a large pan.
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Add the whole spices (cardamom, cinnamon, cloves) and sauté until fragrant.
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Add the marinated chicken and cook on medium heat until the chicken is browned.
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Add the Korma paste and cook for a few minutes until the oil starts to separate.
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Pour in water or chicken broth to cover the chicken, and simmer on low heat for 25-30 minutes.
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Stir in the cream, and cook for another 5 minutes.
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Cholesterol 85mg29%
- Sodium 450mg19%
- Potassium 350mg10%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Protein 28g57%
- Vitamin A 150 IU
- Vitamin C 2 mg
- Calcium 100 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chicken Korma is a rich, thick based curry dish which originated in the royal kitchens of the Indian subcontinent. This recipe is mild in spices, the chicken is tender and the sauce is rich and nutty in flavour. The yogurt and cream make the dish creamy and rich and the combination of spices is not overpowering but enhances the flavour. It is a dish that can be served for a family dinner or for a more formal dinner party because it looks and tastes delicious. Chicken Korma is one of those dishes that do not have a very strong taste, which makes it perfect for those who are just getting to know Indian food or those who prefer their curry to be not very spicy.
Frequently Asked Questions
Yes, Chicken Korma can be made ahead of time. It tastes better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Store leftover Chicken Korma in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce.
Basmati rice is the best choice to serve with Chicken Korma. Its long grains and delicate flavor complement the rich and creamy sauce of the Korma.
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