A step-by-step recipe for a simple Pakistani Chicken Korma recipe, with pictures for each step. This is authentic, Degi and shahi korma are often served at weddings, and the shadow on the wall is called korma.
What is chicken Korma?
Korma is a South Asian (ie India, Pakistan, Bangladesh) yogurt curry. What makes korma different from other curries is the strong aroma of cardamom and other healthy spices.
Origin of Korma
Korma appears in a Mughal kitchen, where there are many spices and nuts. From there they spread to other regions, including Britain under British rule, and with immigrants from South Asia, they brought their heritage to the rest of the world.
Types of Korma
Another version of this dish has been developed, a mildly creamy English version, a full-bodied, more spicy daisy version, white korma with nuts, etc.
Non-vegetarian korma can be made from lamb, beef, or chicken, which is very popular among Muslims in Pakistan and India. Nauratan korma or Veg korma is usually made from 9 kinds of mixed vegetables and cheese or/and nuts. It is more popular in India.
What makes Chicken Korma special?
Korma is a popular or iconic Pakistani dish. Pakistani korma is a type of curry that contains slightly spicy yogurt. Rich in spices and nuts. Also, add chrysanthemum or saffron to enhance the fragrance. Korma means fried meat. Please forgive me for adding a little more oil.
Ingredients for Chicken Korma
The distinctive feature of Chicken Korma is that it uses whole spices, rich yogurt, and a layer of oil/ghee. Although Kewra essence and bleached almonds are not mandatory, they give a feeling of luxury.
In addition, you will need the basic ingredients commonly used in Pakistani and Indian curries. This is the detailed information:
- Oil/fat: I use it as often as needed to give it a traditional look and taste.
- Onions: When making traditional korma, onions are roasted and then grated with yogurt. This gives it a unique texture and flavor. Don’t worry about cutting them to perfection. Feel free to grind the onions before you grind them.
- Boneless, shredded, skinless chicken: I buy whole chicken pieces that are pre-cut, but boneless chicken thighs are also effective. Feel free to use boneless chicken, although it may require a shorter cooking time.
- All spices: Original Chicken Korma uses all spices, such as bay leaves, cumin seeds, and black pepper. Leave what you don’t have on hand.
- Garlic + Ginger: Traditional recipes contain more garlic and ginger than usual. Feel free to use paste if you want!
- Tomato: Optional-see below for more details.
- Yogurt: the main ingredient of Korma. As one reviewer suggested, you can use cashew yogurt to make it dairy-free!
- Spice powder: In addition to some optional spices (such as black cardamom), this recipe also uses common spices such as coriander and cumin. Although I know that not everyone has a condiment like a mace, I added it because it conforms to the classic method. However, if you don’t have them, you can easily delete them, and I also provide an alternative!
How to make chicken korma
Now this recipe is simple and easy to follow. The method is slightly different because we will use onion sauce instead of fried onions, which is an ideal method. taste good. I don’t use nuts, saffron or cream, and try to keep it simple in my daily cooking.
- We first mix the onions into a smooth paste.
- Then fry the onions in half a cup oil.
- Fry the onions until the onion water is dry, then add the remaining 1/4 cup of oil. Add the spices, ginger, and garlic paste.
- Now fry the onion paste and spices together for 7-10 minutes, until the oil is completely separated and the onion sticks to the bottom. Keep moving. This step is important for tasting, so patience will help.
- Add the chicken, cover the pot, and cook for a few minutes on low heat until the chicken is watery. Then cook on medium heat for 15-20 minutes until tender. Between inspections, add ½ cup of water if necessary.
- Add the whipped yogurt, stir well, and cook for a few minutes.
- Yummy Korma is ready.