Best Chicken korma Recipe in 40 Mins

Chicken korma is a classic Indian dish that is known for its rich and creamy sauce, made with yogurt and a blend of aromatic spices. It’s a dish that is loved by many people around the world and is often served at special occasions and celebrations. In this blog post, we will delve into the history of chicken korma, its ingredients, and the different variations that exist.

Chicken korma

History of Chicken Korma
The origins of chicken korma can be traced back to the Mughal Empire in India, which ruled from the 16th to the 19th century. The Mughals were known for their love of food and their lavish feasts, and chicken korma was a popular dish at these banquets. The word “korma” is derived from the Persian word “qorma,” which means braise or stew. The Mughals used a variety of meats for their kormas, including lamb, chicken, and beef, and the dish was usually served with rice or bread.

Traditionally, chicken korma is made with a mixture of yogurt, cream, and ground nuts, such as almonds or cashews, to create a rich and creamy sauce. A variety of aromatic spices are added to the sauce to give it its characteristic flavor, such as cardamom, cinnamon, cumin, coriander, and garam masala. The chicken is cooked slowly in the sauce until it is tender and falls off the bone.

There are many variations of chicken korma, depending on the region and the cook’s personal preference. Some variations use coconut milk instead of yogurt and cream to create a sweeter and lighter sauce. Other variations may include vegetables, such as peas, carrots, or potatoes, to add more flavor and texture to the dish. Some cooks also add fruit, such as raisins or apricots, to give the korma a sweet and tangy twist.

How To Make Chicken Korma

Ingredients:

  • 2 lbs. chicken, cut into pieces
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 can (14 oz) coconut milk
  • 2 tablespoons oil
  • 1 teaspoon salt

Instructions:

  1. Heat the oil in a large saucepan over medium-high heat. Add the onions and sauté until they are lightly browned, about 5 minutes.
  2. Add the garlic, ginger, coriander, cumin, garam masala, turmeric, and chili powder to the pan. Cook, stirring, for 2 minutes.
  3. Add the chicken to the pan and cook until it is no longer pink, about 5 minutes.
  4. Add the coconut milk, stirring to combine all of the ingredients. Bring to a simmer and cook for 10 minutes.
  5. Taste and adjust the seasoning if necessary.
  6. Serve hot with rice or naan bread. Enjoy!

5 facts about Chicken korma

  1. Chicken korma is a mild and fragrant dish from India, Pakistan and the Middle East.
  2. It is made from a combination of aromatic spices, cream and yogurt, and is usually served with rice, naan or chapati.
  3. Chicken korma is a classic dish in Mughlai cuisine, a style of cooking that is believed to have been developed by the Mughal emperors of India.
  4. The dish is popular in the United Kingdom, where it is often served in Indian restaurants.
  5. There are many variations of chicken korma, including vegetarian versions that use vegetables instead of chicken.

One popular variation of chicken korma is called “chicken tikka masala“. This dish is made with grilled chicken chunks that are cooked in a tomato-based sauce flavored with garam masala and other spices. The sauce is thickened with heavy cream or yogurt, and it is usually served with rice or naan bread.

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