How To Make The Delicious Chicken korma
Korma originates from 16th-century Mughlai cuisine, rich in spices and nuts. This recipe shares a real Muguray chicken korma, often called shahi korma (shahi means royal family).
During this period, many other recipes were developed, including Haleem, Biryani, Shami Kebab, and more. From there, chicken korma spread to other parts of the world, including Britain under British rule, and South Asian immigrants carried their heritage around the world. Five centuries later, Korma has many variations and many versions.
There are many versions of Korma, but the most popular is the mild British cream-based version, the vegetarian Nav Ratan Korma, the yogurt-based Korma of North India and Pakistan, and the coconut cream-based Korma of South India. And white korma.
Now, here’s a real Pakistani chicken korma (or korma), a moderately spiced yogurt-based curry. Rich in spices and nuts. Cura and saffron are also added for flavor. As Korma, Korma literally means fried meat. Please forgive a little extra oil.
What Makes This Recipe Real:
The incredible chicken korma I know as a Pakistani born, raised, and living who did not learn cooking online from previous generations has these qualities.
Scent: You sniff it and know it is Colma curry. There is no doubt that Cura’s water and spices as a whole play a major role here. It’s okay if you omit one or two spices.
Texture: Korma has a light and smooth sauce (not creamy or pasty) with a separation of heavy oils. Excess oil can be removed at any time.
Color: Korma, Pakistan is a reddish-orange oil, separated by a light orange-brown sauce on the sides. Shahi (Royal) and Mughlai (Mogal Kingdom) versions stuffed with extra nuts and cream can be light shades. White Chicken Korma is another version offered to Emperor Shah Jahan at the opening of the Taj Mahal.
Yogurt Base: Tomatoes came to India in the 16th century and were cultivated by the British in the 18th century, so the real Korma from Mughlai cuisine did not have tomatoes. Therefore, these tomato poor people (Mogol cooks) had to rely on yogurt.
Tomatoes are great for any curry and you can add a tablespoon of tomato paste, but you can’t call this a real korma. It’s your version. This korma is very similar to a Pakistani wedding without coriander. It’s neither an aloo gosht nor a nihari Korma or Korma. To save you from the ridicule of pedants, I want you to know these. Know the basics and cook to your heart’s content.
Chicken: Traditional Mughlai korma is always made from chicken bones. Onions: Try using purple onions. If you need to use fried onions purchased from the store, make sure they are of good quality, fresh, and smell good. Spices: Most spices are basic, such as red pepper, coriander, cumin, cardamom, cinnamon, cloves, laurel leaves, and pepper. You can exchange the entire spice for ground spices. The red color comes from red pepper and Kashmir chili powder. Ginger, garlic, chili pepper Yogurt: Use fresh, sugar-free yogurt that is not too acidic. Oil: I used tasteless vegetable oil, but ghee also works. Kewra Water: This is an important ingredient, and certain Korma flavors come from this ingredient. It can be exchanged for rose water. Cura water is a diluted form of cura essence. So if you have Cura Essence in your hand. Use only 1-2 drops. Cashew nuts: This option is the recommended ingredient. Add richness to the sauce to connect the sauce and give it a more even stickiness. You can also replace it with almonds.
HOW TO MAKE IT?
- Fry thinly sliced onions in a pan for 7-10 minutes until tender and golden. (Advanced tip: Make sure you have enough oil to fry the onions without burning. Keep the heat on medium heat.
- The onion slices on the sides are cooked quickly, so center the onions. Move and stir to cook evenly.)
- If you see the onion slices separated by oil without solidifying. Add cashew nuts and let dry. Adjust the heat as needed and stir constantly towards the end.
- Check out the light golden evenly fried onions. Remove the onions from the oil. Press the onion against the side of the pan and squeeze out as much oil as possible.
- Put roasted onions and cashew nuts in a blender, add yogurt and blend until smooth.
- Bake all the spices in the oil for 1 minute, then add the garlic, pepper, and ginger paste. Let it bake for a few seconds.
- Add whole chicken and spices. Fry the chicken for 5 minutes until it changes color and has some golden spots.
- Add the onion yogurt paste and water to the chicken.
- When mixed well, the sauce will turn pink. Cover the chicken and cook over medium to high heat for 15 minutes until the chicken is tender and oily.
- Check from time to time and add a small amount of water if necessary to adjust consistency.
- The delicious chicken korma is ready. This flavor is very happy with taftan and shemal.