HomeVeg/Non Veg Chicken Korma

Chicken Korma

Posted in : Veg/Non Veg on by : Simmi Iyer

The Muslims from western Asia brought their rich artistic and gastronomic culture to India. This influence lasted for more than 400 years and is now part of the fabric of Indian culinary culture.

The two colliding cultures resulted in a magnificent cuisine called Mughlai Cuisine.  The lamb kebabs were laced with spices, the rice pulao’s of India were cooked with meat and turned into wonderful biryanis, lamb and meat roasts were now flavored with Indian herbs, spices and seasonings. Also, Indian dishes were garnished with almonds, pistachios, cashews and raisins. India was also introduced to leavened breads by the Muslims. At this time the tandoor was created by the royal chefs. The Indian rotis and the leavened breads were merged into Tandoori Naans. Meats were now marinated in yogurt and spices and also cooked in tandoors. Both pork and beef were avoided to respect the traditions of both cultures. The idea of concluding a meal with sweetmeats was introduced as the Persian rulers loved sweets.

The great Muslim rulers brought their panache and elegance of living to India’s culinary scene. The idea of community dinning and lavish and extravagant banquets were introduced to India. Dishes were served in jade, silver and Chinese porcelain.  The splendor of the Mughal/Muslim cuisine is reflected in the Mughlai Cuisine of India which is the richest and the most lavish in the country.


Ingredients
1 Chicken
6 tbsp Clarified Butter (Ghee)
4 Bay Leaf (Tej Patta)
1/4 tsp Saffron (Kesar), soaked in lukewarm milk
3 medium sized Onion (Pyaj)
2 cups beaten Curd (Dahi)
1/2 ” Ginger (Adrak)
8 pods Garlic (Lasun)
4 Green Chillies
4 Cloves (Lavang)
1 ” Cinnamon (Dalchini)
3 Brown Cardamom (Elaichi Moti)
1 tsp Aniseed (Sauf)
2 boiled eggs
2 -3 Almonds Few Sultanas

Method:
1. First grind ginger, garlic, green chillies, cloves, cinnamon, cardamoms, aniseed to a fine paste.
2. Now prick the chicken well with a fork.
3. Mix curd with ground spices and rub it over the chicken.
4. Set it aside and allow the chicken to marinate for 3 – 4 hours.
5. Heat ghee, fry bay leaves, add onions and let them brown well.
6.Add the chicken along with marinade.
7.Cook on medium flame till nearly done.
8.Add salt and saffron and fry chicken till the masala begins to coat the chicken and it is well brown.
9.Pour the chicken in a dish and top it with silver foil.
10.Also add chopped boiled eggs, almonds sliced and fried sultanas.

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