Chicken Korma or Chicken Kurma 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 Indian region. Korma literally means braising the meat, and the method for cooking Korma was initial braising of meat in ghee (clarified butter), and then combining it with yogurt and spices and simmering it in water until completion.
- Chicken – 1000 grams
- Onion – 4 Nos. / 340 grams (Sliced)
- Poppy Seeds (khus khus / posta dana) – 2 Tablespoons (30 grams)
- Coriander Seeds (Dhaniya) – 1 Tablespoon (15 grams)
- Cumin Seeds (jeera) – 1 Teaspoon (5 grams)
- Coconut (grated fresh) – 1/2 cup (170 grams)
- Yogurt (Curd) – 1 cup (340 grams)
- Garlic cloves – 2 Nos.
- Ginger Paste – 2 Teaspoons (10 grams)
- Green Cardamom – 4 Nos.
- Dry Red Chili Whole – 2 Nos.
- Fresh Cream – 1/4 cup (32 grams)
- Ghee / Clarified Butter or Oil – 3 Tablespoons (45 ml.)
- Salt – To taste
- Clean and wash the chicken, take out its skin. Cut the chicken into 12 to 14 pieces.
- Take 1 cup of warm water and soak poppy seeds in it for 10 minutes. Also, soak and wash the dried chilies to remove any external impurities.
- Grind the soaked poppy seeds with deseeded dried red chillies, cumin seeds, coriander seeds, garlic, green cardamom and grated coconut. Keep this ground paste aside.
- Take oil in a pan and heat it. Add sliced onions and cook the onions till they are translucent. Add ginger paste and stir for 15 seconds.
- Add chicken pieces and saute on high heat for 5 minutes while stirring constantly.
- Add the ground paste, followed by 1 cup of water. Bring the gravy to a boil. Reduce flame and add beaten Curd/Yogurt, combine over low heat to prevent curdling.
- Add salt to taste and simmer for 5 minutes. When done, finish with fresh cream.