Chicken Korma

Method

1. 1

   About Chicken Korma: Korma is a Mughlai royal dish where chicken is slow cooked in a rich, mild, fragrant gravy of yogurt, cream and whole spices. It is pale golden in colour, gently spiced and luxuriously creamy. Perfect for those who prefer mild flavours.

2. 2

   Marinate the chicken: Take 750g chicken pieces. Mix with half cup yogurt, 1 tbsp ginger garlic paste, half tsp turmeric and salt. Marinate for 1 hour minimum.

3. 3

   Prepare the nut paste: Soak 15 cashews and 10 blanched almonds in hot water for 20 minutes. Drain and blend with 3 tbsp water to an absolutely smooth white paste. This nut paste is the base of the korma gravy and gives it its distinctive richness and pale colour.

4. 4

   Fry the onions: Heat 3 tbsp ghee in a heavy pot. Add 2 large onions very thinly sliced. Fry on medium heat for 20-25 minutes until completely golden brown and caramelised. Remove half the fried onions for garnish. Continue cooking the remaining onions until deep brown and crispy. Cool and blend with 2 tbsp water to a smooth brown paste.

5. 5

   Bloom the whole spices: In the same ghee add 2 bay leaves, 4 green cardamoms, 3 cloves, 1 cinnamon stick and 2 black cardamoms. Fry for 1 minute until fragrant — you will smell the spices releasing their oils.

6. 6

   Add ginger garlic: Add 1.5 tbsp ginger garlic paste and cook 2 minutes until the raw smell disappears.

7. 7

   Add the pastes: Add the fried onion paste and cook 3 minutes. Then add the cashew almond paste and cook on low heat for 5 minutes, stirring continuously. The mixture will become thick and fragrant.

8. 8

   Add chicken: Add the marinated chicken and cook on medium heat for 8-10 minutes until it changes colour. Add half cup warm water. Cover and cook on low heat for 20-25 minutes until chicken is completely tender.

9. 9

   Add cream: Add 4 tbsp fresh cream and half tsp rose water (optional but traditional in Mughlai korma). Stir gently. Add half tsp kewra water (screwpine essence) if available — gives authentic Mughlai flavour. Simmer 5 minutes.

10. 10

    Garnish and serve: Top with fried onions, slivered almonds and a pinch of saffron dissolved in warm milk. Serve with saffron rice, naan or sheermal (sweet bread).