Chicken Korma : Chicken in a Rich Aromatic Yogurt - Nut Based Sauce

I am not going give you a long introduction of today’s recipe. Because this one is a well-recognized dish in Bengal and other parts of India. I am talking about Chicken Korma, which is generally made with yogurt, nut and seed pastes. It is a type of curry originated in South Asia or Central Asia. Korma is Urdu word, meaning braise. It has its roots in Mughlai cuisine. Korma is defined as a dish where meat or vegetables are braised with water, stock and yogurt or added cream. The technique is versatile and you would find many styles of korma. 

Korma can be mildly spiced or fiery and you can use either chicken/lamb or beef, depending on your preference. If you don’t like non-veg, vegetables are an option too. Some Kormas are Shahi, indicates its status as a prestigious dish, rather than an everyday meal. Like Chicken Tikka Masala and Butter Chicken, Korma is undoubtedly another popular Indian chicken dish that you will find on the menu of any authentic Indian restaurant. It has rich gravy, smooth texture that goes well either with Pulao, or steamed rice or with Indian flat bread.

I learnt this dish in my growing up days in cooking when Facebook was not born yet and Orkut was still the most popular social networking site. I got introduced to Suchismita di, who is not only a great cook but was a good motivator and guide. I learnt this dish from her and my sincere thanks to her for this recipe. First time I tried this recipe was around 8 years back but from then onwards it‘s a staple recipe for cooking Korma in my kitchen. I shared this recipe with some of my friends too and they really enjoyed the preparation. Hope you will have the same experience. 

Recipe Of Chicken Korma ( Chicken in rich aromatic yogurt-nut based Sauce ) : Serves 4


Ingredients :

Chicken : around 2 lbs ( cut into medium sized pieces ) 
Red Onion : 4 medium sized, ( 3 finely chopped and one for paste) 
Garlic : 6-7 cloves (grated or paste ) 
Ginger : 1 inch ( grated or paste )
Yogurt : 1/2 cup
All purpose flour : 1/2 tsp 
Red chili powder - 1 tsp or as per tolerance 
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Poppy seeds : 1 tsp
Cashew nuts : 4-5 
Green cardamoms - 2 
Cinnamon stick - 1 inch
Cloves : 2 
pepper powder : 1/2 tsp
Oil - 4 to 5 tbsp
Tomato - a small one ( chopped ) 
Salt - as per taste
Sugar - 1/2 tsp
Garam Masla  : 1/2 tsp ( coarsely ground green cardamom and cinnamon and cloves )

Method :

1. Wash the chicken pieces and pat dry with kitchen towel.

2. Take a blender, add one onion ( chopped ), 3 to 4 garlic,1/2 inch ginger, add the cashew nuts and poppy seeds. Add 5 to 6 tbsp water to the blender and make a paste.

3. Take a big bowl, add the chicken pieces, add turmeric powder, chili powder, coriander powder, add the yogurt and all purpose flour. Mix it well and then add the paste. Toss well and give a nice coat on the chicken pieces. Let it rest for 1 hour.

4. Take a big heavy bottomed pan or a wok add the oil and heat it up, once oil is ready add the sugar. When the sugar gets brown, add the green cardamoms, cinnamon and cloves.

5. Once they become fragrant, add the chopped onion, saute the onion over medium heat until they are soft and golden color. Add the remaining ginger and garlic ( crushed ). Fry it until raw smell goes off.

6. Add the chopped tomato, stir it and mix it well until tomato becomes soft.

7. Now lower the flame, and add the marinated chicken. Stir it and mix it well add the pepper powder.

8. Now put the lid on and let it cook. Open the lid, give some stirs occasionally.

9. Add salt and stir it. Chicken will release waters, and it will be cooked by its own water. Once water is dried out and oil starts to separate from the spice add 1/3 cup of warm water.

10. Let it boil and cook over medium flame until chicken is tender and soft. Add 1/2 tsp sugar and give some stirs. Again oil starts to come up from the sides of pan, add the garam masala and mix it well.

11. Check the seasoning, check the desired consistency and turn off the gas. Chicken Korma is ready! Serve hot with plain steamed rice, or Pulao or with Indian flat bread.

Note : when you will add the marinated chicken to the pan, you should be careful that pan is not too hot and the chicken is at room temperature, to stop the yogurt from curdling. And do not forget to add half tsp of flour or a pinch of cornflour to the yogurt, it also helps to avoid curdling. 

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