Chicken Korma … simple, flavourful and just the kind of thing I’ve missed sharing here for a bit. It’s been some time since I blogged a curry on PAB. Feels like a wonderful new beginning. My sis in Houston shared the recipe with me a few years ago. It comes from an old family friend’s repertoire. Everyone who digs into it requests her for the recipe, as my sis did too. We’ve shared it, swapped it, minimally adapted it to suit our palette.
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Recipe: Ishrat Aunties Chicken Korma
Summary: Almost every Indian household has there own recipe, and this chicken korma / curry recipe comes from my mother’s childhood friend from Meerut. It’s simple, uses staple pantry ingredients…and leaves you wanting for more!
Prep Time: 10 minutes
Total Time: 1 hour Ingredients:
- 800gm chicken on the bone, cut into pieces
- 1/3 cup ghee {or oil}
- 3 onions, finely sliced {about 200gms}
- 5-6 choti elaichi / green cardamom {slightly crushed}
- 5-6 long / whole cloves
- 1 1/2 tbsp ginger paste
- 1 1/2 tbsp garlic paste
- 200g yogurt, whipped
- 4 tsp coriander powder, sifted
- 1 1/2 tsp red chili powder
- Salt to taste
Method:
- Heat ghee / oil in a wok and fry the onions in it till golden brown. {Take care not to let the onions turn too dark, else the korma will be slightly bitter}. Drain the onions from the oil and cool. Then grind to a paste using 1-2 tbsp of the yogurt. Whisk the paste into the yogurt. Reserve.
- In the same wok with the remaining oil, add the choti elaichi / green cardamoms and long / cloves and saute till they smell fragrant, 1-2 minutes. {Add a little more oil if required}
- Now add the chicken pieces and roast on high heat till nicely seared and golden. Remove from oil and reserve in bowl.
- To the hot oil add the sifted coriander powder, the red chili powder, the ginger and garlic paste and mix well so that it all comes together, 1-2 minutes. Now add the chicken back to the wok and give it a good stir for 2-3 minutes.
- Now add the fried onion-yogurt mixture, stir well, season with salt, and cook covered on simmer for about 20 minutes. Now the gravy should be fragrant and beautifully coloured. Add a little water if you need to increase the gravy, taste and adjust salt if required. Allow to sit for 30 minutes before serving to allow the flavours to mature. Sprinkle a little garam masala if you like and serve with whole wheat rotis, parathas or basmati rice.
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