Description
The word "korma" refers less to composition of the dish itself and more the cooking method applied – essentially, the style of cooking in a korma is a slow, long braise in the spices, rather than adding the chicken pieces into the sauce at the end. This bring out the richness of the dish as the chicken is steeped in the flavors of the spices for an extended duration.
Ingredients
- Chicken Pieces
- Ginger Paste
- Garlic Paste
- Cashew Nuts
- Water
- Ghee
- Onion
- Cardamom Pods
- Cloves
- Cinnamon Sticks
- Coriander Powder
- Cumin Seed
- Chili Powder
- Cumin Powder
- Garam Masala
- Cream
- Plain Yogurt
- Cilantro
- Saffron
- Salt
Instructions
- Clean and prepare chicken by removing excess fat
- Blend ginger and garlic pastes, nuts, and water until smooth
- Heat ghee
- Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds
- Fry untill they darken and sputter
- Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes
- Now add chicken, mixing to ensure it is coated properly with spices
- Reduce heat, add salt, and allow to cook for 20-25 minutes
- Beat the yoghurt and add in small amounts while cooking on medium heat
- When chicken is tender and well-cooked, stir in cream, saffron and cilantro
- Allow to simmer for a further 5-8 minutes
- Goes well with basmati rice