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Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.

Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt or stock. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, goat meat, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

Ingredients:

At the end – an hour before done.

  • 7-8 green cardamom whole. Break the outer leaf and drop it in.
  • 1 piece mace – hand ground
  • Amchur to taste – at the end.
  • 1 cap full of kewora water

Steps:

  1. Put ghee in a deep pan and add 2 tbsp of the Chicken Korma Masala and fry for a minute.
  2. Add the onions and fry till the onions are golden brown.
  3. Add ginger and garlic paste and let it cook for 3-4 mins. Mix well.
  4. Add the chicken and cook on a low flame. Mix and let it cook covered. Meat will leave fat – add 1/2 of the remaining IndiasBBQ Chicken Korma Masala – keep stirring.
  5. Add the vinegar and mix well.
  6. When the fat has lowered in half hour add the strained yogurt. Mix well and cover and cook on low flame for 15 mins.
  7. Open lid and cook on high heat to let the water from yogurt evaporate (~10 mins). Cover and put a weight on the cover.
  8. In half hour – add the stuff listed in the “At the end” section and cook till meat is fork tender.
  9. For garnish – one tsp of mustard seeds, one tbsp ghee, quarter of a big onion and green onion. Heat the ghee add the mustard seeds and let crackle. Add onions and mix. 2 mins later add green onions. Another 2 mins and Shut off flame.
  10. Add to the meat. Enjoy with naan or rice.

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