Back in the 16th century when the Mughals were establishing their roots in the Indian-Subcontinent, the korma made its way to India for good. From being served to Shah Jahan and his guests at the inauguration of the Taj Mahal, and being famously prepared by the Rajput cooks in Akbar’s court, the ‘korma’ has many interesting stories to its credit. And yes it is rightly said, that if you can prepare a korma, you can prepare the Mughlai cuisine.
The korma is basically a stew of meat and vegetables that are braised with yoghurt, cream, stock, spices, almonds and ghee. There are several cooking versions available. The flavours of the korma depend on the combination of spices used. These spices are mixed with yoghurt and cooked carefully, and as the meat juices infuse with all the ingredients, the dish takes its form and taste.
This preparation is placed over a slow fire with some charcoal also added on the lid to provide cooking from all ends. The pot may also be sealed with dough (dum cooking) to retain the flavour and taste of the spices. Lamb, goat meat, chicken, beef are some of the meats used for cooking a delicious korma delicacy. The Navratan Korma is a popular vegetarian version of the dish where paneer, vegetables, and nuts are used for the preparation. The term Navratan means nine, as nine vegetables like Turnip, carrot, Spinach, beets, onions, mustard greens, to name a few, are used for cooking this dish.
Chicken Korma
Of all the Korma recipes, Chicken korma is a top favourite in the world and it considered to be a very basic dish. Delectable yet a no-hassle dish, we will now discuss the recipe of chicken korma.
Ingredients
½ kg of chicken
2-3 tsp ghee
2 sliced onion fried( puree with yoghurt)
1 cup oil
1 cup yoghurt
8-10 cardamoms
6-7 cloves
2 tbsp garlic
1 tbsp coriander powder
1 tsp chilli powder
1 tsp ginger paste
Few strands saffron in 3 tsp water
Coriander leaves and fried almond for garnishing
Method
Heat the oil and add the ghee. Add cardamom, cloves, garlic and fry for a minute.
Add the chicken and let it cook for 2-3 minutes. Keep stirring
Once brown, add the ginger paste, coriander powder, chilli powder, salt to taste, yoghurt and onion puree. Cook for a minute.
Now add the garam masala and the saffron strands. If the gravy is very thick, add some water.
Now cover the dish and allow it to cook on low heat for 10-15 minutes.
Keep stirring occasionally.
Once cooked, garnish with coriander leaves and fried almond silvers.
Serve hot and Enjoy!
