Chicken korma (or murgh korma) is a traditional dish of Indian cuisine. To avoid spending a fortune at a restaurant, learn to do it at home, after all it's healthy and easy to prepare, not to mention that leftovers (if any) will be delicious.
Ingrediants
Traditional Korma
- 1 kg skinless, chopped chicken per grill
- 1 cup of grated onions
- 1 tablespoon of oil
- ½ teaspoon of green cardamom (seeds only)
- 6 cloves
- ½ teaspoon of cardamom (seeds only)
- 1 tablespoon of coriander seeds
- 1 teaspoon of red chili powder
- ½ teaspoon of turmeric powder
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- ½ cup of yogurt
- 1 ½ teaspoon of salt
Quick and Easy Recipe
- 4 tablespoons of vegetable oil
- 1 chopped onion
- 2 minced garlic cloves
- ½ teaspoon of julienned ginger
- 1 teaspoon of salt
- 1 teaspoon of turmeric
- 1 teaspoon of ground cumin
- 500 g of cooked chicken
- 1 cup of water
- 1 ½ teaspoon of garam masala or to taste
- 120 ml of heavy cream
- 2 teaspoons finely chopped cilantro
Steps
Method 1 of 3: Making Traditional Korma
Step 1. Pulverize the spices
At the same time grind the green cardamom, cloves, black cardamom, and coriander seeds to a powder using a mortar and pestle (or another effective utensil for this purpose, such as a rolling pin). The spices have the function of flavoring the dish.
You can buy them ready-made. However, when they are pulverized at home, they offer a fresher and more pungent aroma
Step 2. Pierce the chicken, then mix it with the ground spices, chili powder, turmeric, ginger paste, garlic paste, yogurt and salt
The chicken should be cut lightly to ensure that the juices of the meat absorb the spices better. This way it will have a more intense flavor and the marinating process will be more effective.
Mix the ingredients until you get a spicy and creamy mixture. It should be smooth and homogeneous
Step 3. Marinate the chicken for about an hour
It is a fundamental step to obtain a dish with an intense flavor. If the chicken is marinated properly, the meat will have a mild yet pungent flavor.
To marinate the chicken, you can either move the ingredients to an airtight bag or cover the dish you mixed them in and put it directly in the refrigerator. Just make sure that the marinade reaches every single side of the chicken so that the flavor of each piece has the same degree of intensity
Step 4. Combine the onions and oil in a large saucepan
Let them cook over high heat for 10 to 15 minutes without a lid, stirring them once or until golden.
Onions should not be browned as usual: they must take on an intense color and become almost crunchy, it is not enough to brown and dry them
Step 5. Start grinding the onions to make a paste and move them to the same pot as the chicken
But remember to set aside more or less 1 tablespoon of onions to use as a garnish before serving. The dough will probably have a crumbly consistency - this is normal.
- Alternatively, you can do this with a food processor or hand mixer.
- Some supermarkets sell ready-made onion paste.
Step 6. Cook over high heat for 5 minutes with the lid on and stir once
Onions don't take long to infuse their flavor. Set the heat to high and stir once halfway through to make the chicken cook on both sides.
Step 7. Turn the heat to medium-high and cook for 12 minutes or until cooked with the lid on
When about 10 minutes have passed since the start of cooking, cut one of the larger pieces of chicken to see if it is cooked. If the meat has turned white, then it is ready.
If the meat is pink, it's not done cooking. Let it cook for a few more minutes and check again both the same piece and another piece that you haven't cut before
Step 8. Serve the chicken garnished with onions
This dish, which is recommended to be served hot, goes perfectly with rice. The doses indicated in this article are sufficient for 4 people with a good fork or for 6 people who eat normally.
As you serve it, leave the lid on the pot to contain the heat. The chicken will keep warm for longer and diners can have an encore
Method 2 of 3: Make a Quick and Easy Korma
Step 1. Brown the chopped onions over medium heat
In a large skillet, heat 4 tablespoons of vegetable oil over medium heat. When the oil starts to sizzle, add a chopped onion and fry for 4 to 5 minutes. It will be ready when it has taken on an intense golden color.
You can also use olive or grapeseed oil
Step 2. Start adding the spices
In the same pan you cooked the onion in, stir in the garlic and chopped ginger. Cook the onion for another 1 to 2 minutes. At this point, add salt, turmeric and ground cumin. Cook for about another 60 seconds.
Remember that the doses are as follows: 2 cloves of minced garlic, ½ teaspoon of julienned ginger, 1 teaspoon of salt, 1 teaspoon of turmeric and 1 teaspoon of ground cumin
Step 3. Add the cooked chicken
Stir the sauce well to blend the flavors evenly. Try to flavor every single piece of chicken evenly.
Step 4. Add 1 cup (250ml) of water
Although they have a fundamental role, spices alone are not enough to prepare korma. To make a proper sauce, pour in 1 cup of water and mix well. At this point the chicken should be completely covered in the liquid.
Stir well, otherwise the spices and water will form separate layers and won't mix. At this point the sauce should be similar to a broth
Step 5. Lower the heat, then add the cream and garam masala
Adjust the heat to medium-low to finish cooking. Add 60 ml of cream and 1 ½ teaspoon of garam masala. Stir it well. At this point the korma will go from having a soupy to a creamy consistency. The preparation is almost over.
Let it cook over low heat for another 5 minutes to complete the preparation. Taste it before serving to see if you need to add more spices
Step 6. Sprinkle cilantro over the korma to make it more beautiful and lay it on the rice
Add some naan bread and dinner is served. This recipe makes a great impression and is very quick.
The doses of this recipe make it possible to obtain 4 dishes of korma
Method 3 of 3: Serve and Store the Korma
Step 1. Serve the korma with the rice
This dish can be eaten on its own, but accompanying it with a starchy substance enhances the flavor of the chicken. Classic white rice will do, but you can also try something different. Here are some ideas:
- Basmati rice.
- Brown rice.
- Jasmine rice.
Step 2. Accompany the chicken with naan, a type of bread perfect for any dish of Indian cuisine
If you've never tried doing this at home, you need to know that the preparation is relatively simple. Avoid buying it and give it a try. Here are some helpful articles you can find on wikiHow:
- How to Make Naan Bread.
- How to Prepare Chapati.
- How To Make Indian Bread.
Step 3. Place leftovers in an airtight container and store them in the refrigerator, where they can be safely stored for 3 to 4 days
In any case, be sure to store the korma and the rice separately, otherwise the rice will become soggy and risk ruining the next day's lunch.
It is recommended to use an airtight container or bag. Avoid wrapping the plate in aluminum foil, otherwise the food will still be exposed to air
Step 4. Alternatively, freeze the leftovers
They can be kept in the freezer for between 2 and 6 months. Having said that, it is good to remember that the flavor is lost over time. If you have prepared large quantities of korma, it is a viable solution, just try to eat it as soon as possible.
