The Korma is a traditional recipe that has it’s origins in Mughal dynasty. Mughals ruled India between the periods from early 16th to mid – 18th century. Most of the early rulers came from Persia and they introduced their cooking techniques to the Indian population. One of it was marinating meat with spices and yogurt. The Britishers transformed the original korma to suit their own tastes. As a result, the korma gained popularity as a mild dish as compered to tikka masala and other such dishes.
Nowadays, there are various forms of kormas. In North India for instance, kormas are made with a blend of yogurt, browned onions, blanched almonds, spices and fresh cream. Whereas, in South India, Korma is made with coconut milk, cashew nuts and poppy seeds.
Here is a mild korma recipe using chicken and mushrooms. Try it for a weeknight dinner with some basmati rice or naan bread. Enjoy!
Ingredients
Instructions
- Clean and cut chicken into medium sized cubes.
- Add salt, ginger and garlic paste, turmeric to the chicken pieces and keep aside for 10 minutes.
- Heat oil in pan. Add the sliced onions and fry them until evenly browned, about 5 minutes. Take the onions out with a slotted spoon and transfer them into a mixer jar.
- Add chopped tomatoes, cumin, coriander pd. and cashew nut (or blanched almonds) to the browned onions and make a smooth paste.
- In the same pan, add chicken pieces and saute until no more pink on the outside. Now add in the korma paste to chicken and mix well. Cover the pan and let chicken cook about 10 minutes.
- After 10 minutes, add sliced mushroom pieces, garam masala. Mix well, then cook further for 10 minutes.
- Finally, add 1/4 cup cream, mix well and simmer for about 2 minutes.
- Garnish with fresh cilantro (coriander leaves) and serve with naan bread or rice.