We all love the creamy, coconutty and sweet Chicken Korma, Don't we? But what if I told you that if you were ordering a Korma in India, you would be served a rich, spicy, yoghurt based yet finger-licking version of the British Korma!
The Korma was born in the 16th century's royal court kitchens. The dish was said to have been prepared for Shah Jahan The Emperor who built the historic monument that is often used to symbolise India, The Taj Mahal.
A classic gem from the Indian culinary world, a Korma is cooked by braizing the meats by cooking over a very low fire. Ghee, nuts and an edible gold leaf would sit as a garnish on the top on the dish.
Recipe
Serves 3-4
1kg chicken curry cuts on the bone/boneless
2-3 tbsp vegetable oil/ghee
350g yoghurt (well-beaten)
2 tbsp ginger and garlic paste
3 sliced onions (fried)
15 cashew nuts (soaked)
3 black cardamoms
7-8 cloves
2 inches of cinnamon stick
1 blade of a mace
1/4 mace
2 tbsp coriander powder
2 tsp cumin powder
3 tsp Kashmiri red chilli powder
2 tsp turmeric powder
1 tbsp garam masala powder
1 tbsp kewra water
a pinch of saffron dipped in 50ml of milk
Salt to taste
Hot water(as required)
