Chicken Korma

Before going into the recipe let us peek into the good and bad side effects of chicken to our health. See here


KORMA is a Mughlai cuisine which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry. Both vegetarian and non-vegetarian kormas exist.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. 


This curry varies from North India to South India. In north, they use Cream and towards the south, especially Kerala, they use Coconut milk. And towards the south Korma is otherwise called Kurma.


Korma also varies in colour. Some use Green chilly and some Red chilly. Some do not use coriander and turmeric so that the curry will take a fairy white color.


Ingredients:-


Chicken- half kg


For marination:-


Curd-5tblspn
Ginger paste-2 tspn
Cumin powder-1/2tspn
Coriander powder-2 tspn
Turmeric powder-1/2 tspn
Salt-1/2 tspn


For gravy:-


Ghee- 1 heaped tspn
Onions- 2 
Green chilli- 4
Cinnamon- 1 inch stick
Clove- 3
Cardamom pods- 3
Curry leaves
Chickpea flour-1 tblspn(besan)
Coconut milk- Half can (Can substitute cream)
Cashews-8
Milk- 2 tblspn
Garam masala- 1/2tspn
Salt-1/2tspn or to taste.


A pinch of saffron soaked in 1/2 cup milk.


Directions:-

• Soak the cashews in 2tblspn milk in a small bowl or glass.
• Marinate the chicken with curd, ginger, coriander, cumin, turmeric, and salt. Let it stand for 30 min.
• Bring ghee to heat in a deep pan. Saute the onions, cinnamon, cloves and green chillis till transparent.( Set the flame at medium. Stir every minute.)
• Add the marinated chicken, chickpea flour, cardamom pods, curry leaves and simmer for 20 min until the chicken is cooked. Stir every five min to prevent chicken sticking from the bottom of the pan.(You get enough gravy after this stage. So do not add water.)
• Grind the cashews and milk to form a smooth paste.
• Add the coconut milk and cashew paste. 
• Add salt but remember that you already have added some while marinating. Stir and simmer for another 5-7 min.
• Finally add the garam masala and switch off the stove.
• If you have saffron soaked in milk add to the gravy and give a swirl .
• Done. 
• Serve hot with chappathi, Naan, Basmati rice.

BON APPETITE :)