Korma is a dish where meat or vegetables are braised and then cooked with mainly Yoghurt .Its history traces its origin during the Mughal rule in India. I have used Chicken to cook the dish.Cook this dish slowly.The technique used is braising the Chicken at a high temperature and then at a low temperature simmering it in an yoghurt based gravy.It goes best with Naan and can also be served with Roti,Rumali Roti or Fried rice.
Preparation Time- Marination of chicken 1 hr and other preparation 15 min
Cooking Time - about 1 and half hr.
Ingredients for Chicken marination:-
1. Chicken about 400 grams
2. 1 and half teaspoon of ginger garlic paste ( 1/2 inch ginger and 2 garlic cloves )
3. 1/2 teaspoon salt or to taste.
Ingredients for the Chicken Korma :-
1. 1 Big Onion Sliced.
2. 2 garlic cloves
3. 1 inch ginger.
4. Soak 1-2 pinch saffron strands in about 2-3 tablespoon of warm milk .
5. Dry roast ,cool and grind the following spices ( 1/2 of a black cardamom/badi elaichi/boro elach,2 green cardamom/elaichi/alach, 1/2 inch cinnamon,2-3 clove/lobongo,very little nutmeg and javetri/mace)
6. Whole spices ( 1 bay leaf, 1/4 teaspoon whole black peppercorns/gota golmorich,1/4 teaspoon Shah Jeera,1/4 th of a black cardaom/boro alach/bari elaichi,2 green cardamom/elaichi/alack,1 inch cinnamon,3 cloves )
7. Soak about 8 almonds either chopped and soaked in warm milk or soak it and then chop them and then grind with 10-12 Raisins also soaked in milk .
8. Mix 3 tablespoon of Yoghurt with 1 and half teaspoon of coriander powder+1/4 teaspoon of paprika + 1/4 teaspoon of cayenne + less than 1/4 teaspoon of turmeric (optional ).
9. Ghee or clarified butter (2- 3 tablespoon )[ you can add mixture of ghee and vegetable oil or sunflower or peanut oil ] and more for frying onion (ghee/oil ).
10. 1 teaspoon Rose Water.
Preparation:-
1. Marinate the chicken with the ingredients under marination and keep it in the fridge for an hour and in the mean time do the other preparation.take out the chicken before you start cooking and let it come to room temperature.
2. Slice the onion and fry it till golden brown,cool it and then grind it with little water and set aside.
3. Grind the chopped almonds and the raisins with milk and keep aside.
4. Grind the spices mentioned under point 5 (Ingredients for chicken korma).
5. Crush the ginger and garlic or make a paste of ginger and garlic.
Cooking :-
1. Take a deep bottom pan ( I used non stick ) add the ghee and then let it warm up. Slide the marinated chicken pieces at a high temperature into the ghee and cook it just for a minute or so turning the other side in between as shown in the picture ( DO NOT overcook ,do not let water come out of the chicken )this is an important step.Keep it aside.
2. Next in the same ghee( let it cool down a bit ) add the whole spices and let them infuse their flavours ( temperature low now ).Then add the ginger garlic paste and cook til raw smell disappears.Then add the ground almond,raisin and milk paste and cook.
3. Next add the yoghurt mixture ,mix and cook covered for 4-5 min and then add the fried onion paste,mix everything and cover cook for 2-3 min .
4. Next add the braised chicken pieces into the gravy along with the saffron milk ,mix gently and again cover cook.
5. The whole cooking process from adding the whole spices till the end will take place at a very low heat.This dish takes time,Slow cooking method.Cover and cook.Slowly everything will be cooked and oil/ghee will float.
6. Just keep an eye that spices don't get burnt .
7. When dish is cooked completely add 1 teaspoon of Rose water and then cover for 5 min and let it stand before serving.
8. I garnished with some fresh sliced coloured peppers/chilly.Serve it with Naan,Rumali Roti,Roti,Paratha or Fried Rice.
Pictures :-
No comments:
Post a Comment