Chicken Korma

By Farhaan Rashid

Made by my mom

Summary

Chicken Korma is a type of chicken curry with a different type of sauce. It's a thick, dark brown curry with a mixture of spices and aromas. It's originated from the Mughals era and is one of the most famous Muslim dishes in North India. It is mostly used for celebrations or holidays. When my parents lived in India, both their families would make this dish in celebration of a Muslim holiday or a family gathering.

Ingredients:


  • 1 whole chicken cut into medium-sized pieces

  • 2 big red onions, thin sliced

  • 2 tbsp ground Corriander

  • 1 tbsp Chicken Korma Masala

  • Dry whole spices:

    • 2 bay leafs

    • 3-4 whole cloves

    • 6-8 whole black pepper

    • 1 tsp cumin seeds

    • 2 whole black cardamom

  • 2 tbsp of ginger garlic paste

  • 1 ½ cups of plain yogurt

  • 1 cup of either olive oil or cooking oil

  • salt for the taste, optional

Steps

  • Warm up the oil in the pressure cooker for 3-4 minutes, until it starts to smoke.

  • Cook the onion slices until they turn brown and crispy, make sure not to burn.

  • Put the onions on a paper towel get rid of the excess oil.

  • In the same oil put all of the spices together and sauté them until you can smell all of the fumes, 2 to 3 minutes.

  • Then put the chicken and ginger garlic paste together and sauté until the paste is mixed with the chicken, 3 to 4 minutes.

  • Put the powdered spices, coriander, and Korma masala, and cook them together for 5 to 6 minutes until you smell the aroma of the spices.

  • Add the yogurt and stir all ingredients together until the yogurt is dried up, 4 to 5 minutes.

  • Crush the brown onions and add them to the pressure cooker.

  • Add salt for the taste and close the lid of the pressure cooker and wait for 2-3 whistles on medium heat.

  • You can now eat this dish with Indian flatbread or steamed white rice.