The korma original recipe originated from the Mughals who ruled over the Indian subcontinent over between the 10th to 16th centuries. Persian Mughals introduced their cooking techniques to the Indian population, and marinate meat in yoghurt with spices and onion and then simmering to tenderness. Ground almonds were added to thicken the mixture.
The type of meat used was usually mutton (goat meat) or chicken.
Traditional Pakistani style chicken korma
The korma recipe that is all about the onions and the yoghurt. Onions would be fried till they are brown, and then set aside. At the end, the crispy onions would be crushed and added over the chicken creating this beautiful caramelised onion yoghurt gravy. Sliced almonds to finish off the recipe but it is optional. A traditional bread served with chicken korma is sheermal, a little sweet naan, It’s flavoured with saffron.
Here is the recipe for Spicy Chicken Korma. Preparation and cooking of the dish may take 40-50 minutes. Serve with sheermal, plain naan, roti, or rice.
Ingredient
Ingredients for Chicken Marinade
- 1 chicken, cut up into 8-10 pieces (1-1.5 kg)
- 2 tbsp. thick yoghurt
- 1 tsp. salt
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1/4 tsp. turmeric powder
- pinch of saffron or orange food colouring
Whole spices
- 1 bay leaf
- 1/2 tsp. cumin seeds
- 5 whole black pepper
- 2 green cardamom
- 2 cloves
- 1 cinnamon stick
Other Ingredients
- 3 medium onions, finely sliced
- 1/2 cup oil
- 1/2 tbsp. ginger paste
- 1/2 tbsp. garlic paste
- 1/2 cup thick yoghurt
- 1 tbsp. tomato paste/puree (optional)
- 1/4 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. red chilli powder
- 1 chilli, chopped finely
- pinch of nutmeg powder
- 1/2 tsp. garam masala
- 10 almonds, peeled and crushed with some water to a paste
- pinch of orange colour (optional)
- some drops of kewra essence (optional)
- chopped fresh coriander for garnishing
Instruction
- Dip the chicken in the marinade ingredients and marinate in the refrigerator for two hours.
- Heat ghee/oil in a pan and fry onions until they start turning to golden brown.
- Remove about 3/4 of the fried onions, drain and mash, then set aside, leaving the remaining fried onions in the Pan.
- Put the whole spice into the pan and add the marinated chicken, chopped chilies, ginger and garlic paste.
- Fry over high heat for a few minutes to seal the chicken. At this point add turmeric powder, cumin powder, coriander powder, chili powder and nutmeg powder.
- Meanwhile, add yogurt, mashed fried onions, tomato paste/purée, and a pinch of orange coloring to a bowl. Mix well with a fork.
- The tomato paste adds texture and bright color to the sauce, so it’s optional.
- Add cumin seeds and fry them.
- Add tomato paste or fresh tomatoes.
- Add fry chicken on high heat until changes colour.
- Fry them, When it gives aroma add chopped/cut tomatoes.
- Add 1 cinnamon stick and cardamon.
- Now add all spices chilli powder, turmeric powder, salt, coriander powder, ginger and garlic powder and fry at high flame for 10 minutes.
- Cover and cook at medium flame, After 15 minutes, increase the flame to high and fry chicken.
- Cook nicely until oil separates.
- Add fenugreek leaves and coriander leaves.
- Dish out and serve with roti/pratha and salad.
- When the chicken is browned, reduce the heat to medium and add the yogurt and mix.
- stirring regularly, until some of the oil runs off the sides and the yogurt mixture is incorporated.
- Then add about 1/2 cup of water and almond paste, mix well, cover the pot and reduce the heat.
- Simmer, stirring occasionally, until chicken is cooked through, 10 to 15 minutes. For a thinner sauce, add lukewarm water.
- Finally, sprinkle with garam masala and add kewra essence if you like the taste.
- Garnish with chopped coriander, and cut green chilli on top and enjoy this delicious curry with rice and chapatti/paratha or naan.
