Creamy Chicken Korma Delight
Experience the rich and aromatic flavors of a classic Indian Chicken Korma, uniquely prepared with tangy yogurt to create a luscious, creamy sauce. This exquisite dish is seasoned with a blend of spices, offering a complex and layered taste without overwhelming heat—unless you choose to spice it up! Perfectly paired with warm roti and a refreshing cucumber yogurt salad, this Chicken Korma is a beloved recipe shared with me by the owner of a cherished Pakistani restaurant. Despite its lengthy ingredient list and intricate steps, the end result is nothing short of a culinary masterpiece that is well worth the effort. Prepare for a delightful journey into the flavors of South Asia!
4
Servings
N/A
Calories
17
Ingredients
Ingredients
boneless chicken
2 lbs (cut into 1-inch cubes)
Spanish onion
1 large (sliced into 1/8-inch rings)
garlic cloves
5 (mashed into a paste)
oil
1 cup (medium heat (suggest ½ vegetable oil and ½ olive oil))
whole coriander seeds
15 (none)
whole cloves
7 (none)
ground coriander
3/4 tablespoon (none)
ground black pepper
1/4 tablespoon (none)
garam masala
1 tablespoon (none)
turmeric
1/4 tablespoon (none)
salt
1/2 tablespoon (or more to taste)
plain yogurt
8 ounces (none)
ground red chili pepper
1 tablespoon (adjust for desired heat)
ground green cardamom
1 pinch (none)
saffron
1 pinch (optional) (finger-crushed)
kewra essence
1/4 tablespoon (optional) (none)
cilantro
2 tablespoons (optional) (chopped)
Instructions
1
Begin by preparing all ingredients (mise en place) to ensure a smooth cooking process.
2
Slice the onion into even 1/8-inch rings to ensure uniform cooking.
3
Mash the 5 garlic cloves to form a paste, traditionally using a mortar and pestle for optimal flavor extraction.
4
Cube the chicken into 1-inch pieces, or substitute with your choice of meat or vegetables such as eggplant.
5
In a heavy, medium-large pot with a slightly rounded bottom, heat 1 cup of oil (consider ½ vegetable oil and ½ olive oil) over medium heat.
6
Once the oil is hot, add the sliced onions. Sauté them occasionally until they become dark brown and nearly crispy (about 5-10 minutes), being careful not to burn them.
7
Remove the browned onions from the pot and set aside, leaving the oil in the pan.
8
Add the 15 whole coriander seeds and 7 whole cloves to the hot oil. Stir for about 45 seconds to release the flavors.
9
Add the cubed chicken to the pot, stirring until the outside is cooked, about 5 minutes.
10
Stir in the 8 ounces of plain yogurt and bring to a boil, stirring frequently.
11
While the chicken and yogurt cook, grind the browned onions in the mortar and pestle until they form a smooth paste.
12
Continue cooking until the chicken is fully cooked and the oil begins to separate from the yogurt mixture (about 5-10 minutes).
13
Add the garlic paste and stir to combine, ensuring the flavors meld.
14
Incorporate the spices: ¾ tablespoon ground coriander, ¼ tablespoon ground black pepper, 1 tablespoon garam masala, ¼ tablespoon turmeric, and ½ tablespoon salt (adjust to taste).
15
If necessary, add a few tablespoons of water to deglaze the pan and prevent sticking.
16
Mix in the onion paste until fully combined with the chicken mixture.
17
Gradually add 1 tablespoon of ground red chili pepper (adjust according to desired heat level). Stir to create a cohesive sauce.
18
Add small amounts of water as needed to achieve a smooth, pasty consistency. Reduce heat to low.
19
Sprinkle in a pinch of ground green cardamom and a small pinch of finger-crushed saffron for depth of flavor.
20
Finally, incorporate ¼ tablespoon of Kewra Essence (optional) for an authentic aromatic touch.
21
Finish by adding half of the chopped cilantro to the pot. Remove from heat and garnish the plated Korma with the remaining cilantro.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chicken Korma Delight?
It is a classic Indian dish featuring chicken in a luscious, aromatic yogurt-based sauce with complex spices.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What cut of chicken should I use?
Use 2 lbs of boneless chicken cut into 1-inch cubes.
Can I make this dish vegetarian?
Yes, you can substitute the chicken with vegetables such as eggplant.
How should I slice the onion?
Slice one large Spanish onion into even 1/8-inch rings for uniform cooking.
How is the garlic prepared?
Mash 5 garlic cloves into a paste, ideally using a mortar and pestle for best flavor extraction.
What type of oil is recommended?
Use 1 cup of oil, specifically a blend of half vegetable oil and half olive oil.
How long do I sauté the onions?
Sauté them for 5-10 minutes until they are dark brown and nearly crispy.
What do I do with the onions after browning?
Remove them from the pot and later grind them into a smooth paste.
Which whole spices are used first?
15 whole coriander seeds and 7 whole cloves are added to the hot oil.
How long should whole spices be stirred?
Stir them for about 45 seconds to release their flavors into the oil.
When is the yogurt added to the pot?
Add 8 ounces of plain yogurt after the chicken has been stirred for 5 minutes.
How do I process the browned onions?
Grind them in a mortar and pestle until they form a smooth paste.
How long do I cook the chicken and yogurt?
Cook for 5-10 minutes until the chicken is done and oil begins to separate from the mixture.
When is the garlic paste added?
Add the garlic paste once the oil begins to separate from the yogurt and chicken mixture.
What ground spices are in this korma?
The spice blend includes ground coriander, black pepper, garam masala, turmeric, and salt.
How much garam masala is required?
The recipe calls for 1 tablespoon of garam masala.
What if the sauce sticks to the pan?
Add a few tablespoons of water to deglaze the pan and prevent sticking.
How is the onion paste incorporated?
Mix it into the pot until it is fully combined with the chicken mixture.
How is the heat level controlled?
By gradually adding up to 1 tablespoon of ground red chili pepper according to your preference.
How do I achieve the right sauce texture?
Add small amounts of water as needed to reach a smooth, pasty consistency.
What is Kewra Essence?
It is an optional ingredient used for an authentic aromatic touch in South Asian cuisine.
How is saffron added?
Add a small pinch of finger-crushed saffron near the end of cooking for depth of flavor.
When is cardamom added?
Sprinkle ground green cardamom over the dish while it is on low heat near the end.
What is the final step before serving?
Stir in half of the chopped cilantro and use the remaining half as a garnish.
What are the best sides for this dish?
Warm roti and a refreshing cucumber yogurt salad pair perfectly with this korma.
What type of pot is ideal?
A heavy, medium-large pot with a slightly rounded bottom is recommended.
Is this recipe considered authentic?
Yes, it is based on a recipe shared by the owner of a cherished Pakistani restaurant.
What is the importance of mise en place?
Preparing all ingredients in advance ensures a smooth and efficient cooking process.
How much salt should I add?
Start with 1/2 tablespoon and adjust according to your personal taste.