Delicious and Authentic Chicken Korma Recipe

Chicken Korma recipe is a delicious mix of tender chicken, rich spices, and creamy yogurt - perfect for an easy weeknight dinner.

Origin of Chicken korma

Chicken Korma is a popular Indian dish that has roots in Mughlai cuisine, which developed in India during the Mughal Empire (1526-1857). The Mughal emperors were known for their love of rich, creamy dishes, and it is believed that Chicken Korma was created to satisfy their tastes.

Korma is a type of curry that is traditionally made with meat or vegetables braised in a yogurt or cream-based sauce. The word "korma" comes from the Urdu word for braise, which is "korma Karna." The dish was likely influenced by Persian cuisine, as the Mughal emperors had close ties to the Persian Empire.

Over time, the dish evolved to include a variety of spices, including cardamom, cinnamon, and cloves, as well as almonds or other nuts, and sometimes dried fruits like raisins. The creamy sauce is often flavored with saffron, which gives it a distinctive yellow color.

Today, Chicken Korma is enjoyed not only in India but also in other parts of the world, including the UK, where it is a popular dish in many Indian restaurants.

Chicken Korma Recipe

Chicken Korma is a popular Indian dish made with chicken that has been marinated in Yoghurt and spices and then cooked in a rich and creamy sauce. The sauce is typically made with a mixture of Cream, ground nuts (such as almonds or cashews), and spices such as Cumin, Coriander, Cardamom, and Turmeric. The dish may also contain Onions, Ginger, Garlic, and Tomato. It is often served with rice or naan bread. Chicken korma has a mild, slightly sweet flavor and is a popular dish in Indian and Pakistani cuisine.

Chicken Korma Recipe

Chicken korma is a delicious and flavorful Indian dish made with marinated chicken pieces cooked in a creamy and aromatic sauce. Here's a basic recipe for chicken korma:

Preparation time: 15-20 minutes

Marinating time: 30 minutes to overnight

Cooking time: 45-60 minutes

Serves: 4-6

Total time: 1 hour 30 minutes to 2 hours (including marinating time)

Ingredients Chicken Korma :

• 500g boneless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• Salt, to taste
• 3 tbsp oil
• 2 tbsp ghee or clarified butter
• 1 cup onion, thinly sliced
• 1 cup tomato puree
• 1 cup water
• 1/2 cup cashew nuts, ground into a paste
• 1/2 cup heavy cream
• Chopped cilantro, for garnish

Instructions Chicken Korma :

1. In a large bowl, mix together the yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, and salt.
2. Add the chicken pieces to the bowl and mix well, making sure that the chicken is coated evenly with the marinade. Cover and refrigerate for at least 1 hour or overnight.
3. Heat the oil and ghee in a large pan over medium heat. Add the sliced onions and sauté until they are soft and translucent.
4. Add the marinated chicken pieces and cook until they are browned on all sides, about 10 minutes.
5. Add the tomato puree, water, and ground cashew nut paste. Stir well and bring the mixture to a boil.
6. Reduce the heat to low and let the chicken simmer in the sauce for 20-25 minutes, or until the chicken is cooked through.
7. Stir in the heavy cream and let the mixture simmer for another 5 minutes.
8. Garnish with chopped cilantro and serve hot with rice or naan bread.
9. Enjoy your delicious chicken korma!

How to Select Chicken for Chicken Korma

When selecting chicken for chicken korma, it's important to choose high-quality chicken that is fresh and free of any blemishes or odors. Here are some tips on how to select the best chicken for your chicken korma:

• Look for chicken that is firm and plump. Avoid any chicken that looks limp or has a lot of fat or skin.
• Check the color of the chicken. Fresh chicken should have a pinkish hue. If the chicken looks gray or has any discoloration, it may not be fresh.
• Smell the chicken. If the chicken smells sour or off, it's likely, not fresh.
• Consider the cut of chicken. Chicken breasts, thighs, and drumsticks are all good options for chicken korma. Some people prefer bone-in chicken for added flavor, while others prefer boneless for ease of eating.
• If possible, choose organic or free-range chicken. These chickens are typically raised without antibiotics and have a better flavor.

By following these tips, you can ensure that the chicken in your chicken korma is fresh, flavorful, and of high quality.

How to Clean Chicken for Chicken Korma

Cleaning the chicken properly is essential to ensure that it's free of any contaminants and safe to eat. Here are some steps on how to clean chicken for chicken korma:

• Remove the packaging and rinse the chicken under cold water.
• Use a sharp knife to trim any excess fat or skin from the chicken. This will make the dish healthier and more flavorful.
• Pat the chicken dry with paper towels.
• Cut the chicken into bite-size pieces if needed.
• Fill a bowl with cold water and add a tablespoon of salt. Stir until the salt is dissolved.
• Add the chicken to the bowl of salt water and let it soak for about 10-15 minutes. The saltwater helps to remove any bacteria and also tenderizes the chicken.
• After the chicken has soaked, rinse it again under cold water to remove any remaining salt.
• Pat the chicken dry with paper towels and it's now ready to use in your chicken korma recipe.

It's important to remember to clean any surfaces or utensils that come into contact with the raw chicken to prevent cross-contamination. Clean them with hot, soapy water before and after handling the chicken. Also, make sure to cook the chicken to the proper temperature to ensure that it's safe to eat.

Here are some tips to keep in mind when making Chicken korma

Here are some tips to keep in mind when making chicken korma:

• Use fresh and high-quality ingredients, including chicken, spices, and yogurt or cream.
• Marinate the chicken in yogurt or a mixture of yogurt and spices for at least 30 minutes or up to overnight. This helps to tenderize the chicken and infuse it with flavor.
• Toast the spices before adding them to the dish. This helps to bring out their flavors and aromas.
• Use a heavy-bottomed pan or Dutch oven to cook the chicken korma. This helps to distribute heat evenly and prevent burning.
• Cook the chicken on low heat to ensure that it's cooked through without becoming tough.
• Add the yogurt or cream towards the end of cooking to prevent curdling.
• Adjust the amount of spice and seasoning to your liking. Taste the dish frequently and adjust as needed.
• Garnish the chicken korma with chopped fresh cilantro or mint leaves, sliced almonds or cashews, and a dollop of plain yogurt for added flavor and texture.

By following these tips, you can create a delicious and flavorful chicken korma that is sure to be a hit with your family and friends.

Interesting Facts and Stories of Chicken Korma

Korma is a dish that has a rich history and cultural significance in the Indian subcontinent. It was a favorite among the Mughal emperors who ruled India from the early 16th century to the mid-19th century. Mughal cuisine was known for its rich and elaborate dishes, and korma was no exception. The dish was made by braising meat or vegetables in a yogurt or cream-based sauce with spices and nuts.

The word "korma" comes from the Urdu word "korma," which means braised meat. This method of cooking involves cooking meat or vegetables in a liquid over low heat until it becomes tender and flavorful. The result is a dish that is rich, creamy, and bursting with flavor.

Chicken korma is believed to have originated in the Indian subcontinent and is now popular in many parts of the world. It is a staple in Indian restaurants in the UK, where it is enjoyed by people of all ages and backgrounds.

When it comes to making chicken korma, boneless chicken is typically used, but some recipes call for bone-in chicken, which adds more flavor to the dish. The sauce in chicken korma is usually made with a combination of yogurt and cream, but some recipes call for one or the other. The sauce is usually flavored with spices such as cardamom, cinnamon, and cloves, as well as nuts such as almonds or cashews.

One interesting variation of a chicken korma is the "white korma," which is made without any red chili powder or tomatoes. Instead, it has a creamy white sauce that is flavored with spices such as cumin and coriander. Another variation of a chicken korma is the "green korma," which is made with a green herb paste that includes mint, cilantro, and green chilies. It has a bright green color and a refreshing flavor.

Chicken korma is often served with basmati rice or naan bread, which helps to soak up the flavorful sauce. It is a dish that is enjoyed by people of all ages and is often served at special occasions and celebrations in India, such as weddings and other festive gatherings.

Some stories suggest that chicken korma was invented by a royal chef who was trying to create a dish that would be easy for the Mughal emperor to eat with just one hand, while he used the other hand to write or sign documents. This may or may not be true, but what is certain is that chicken korma has become a beloved dish that continues to be enjoyed by people around the world.

Calorie Count in Chicken Korma

I apologize, it seems like my previous message got cut off. Here are the approximate nutritional values for a typical serving (about 1 cup) of chicken korma:

• Calories: 450-550
• Total fat: 25-35g
• Saturated fat: 10-15g
• Cholesterol: 90-120mg
• Sodium: 400-700mg
• Total carbohydrates: 10-15g
• Dietary fiber: 1-2g
• Sugars: 4-6g
• Protein: 35-40g

Please note that the actual nutritional values may vary depending on the specific recipe and ingredients used.

Overall, chicken korma is a fairly high-calorie dish due to its creamy and rich sauce. If you are watching your calorie intake, you may want to enjoy chicken korma in moderation and pair it with a side of steamed vegetables or a salad to balance out the meal.