September 3, 2010

Chicken korma

I had promise to cook something for Blaž as a treat for his birthday, and finally yesterday got the opportunity to do so. When I asked him what he would like, the answer was, anything with roti. He loves roti, the Indian flat breads; and so he would like to have it even if I cannot make just the perfect ones like my mother. And what should I cook as the main course? For days now, Blaž was all the time saying “korma.. korma.. korma..”. So I thought, why not try it. Korma successfully uses the braising technique to get this mild delicate flavor of yogurt and cream that gets subtly incorporated into the meat. Thus, chicken korma was in the menu.


500g chicken pieces (boneless)
1 big onion
3-4 cloves garlic
150g light yogurt
1tbsp heaped sour cream
2tbsp ground cashew
1sp coriander powder
1/2sp cumin powder
1/2sp ginger powder
1/2sp chili powder
1 dry red chili
1-2 bay leaves
4-5 cloves
1inch cinnamon
6-7 whole black pepper
1 black cardamom (gently crushed)
1cup water
Ghee (Clarified butter)


1. Finely chop the onion and garlic.
2. Heat ghee in a wok and fry onion and garlic on medium heat till it turns golden brown. Set aside.
3. Now in the same greased pan, put the chicken pieces and fry on high heat for 3-4 minutes till it turns brown.
4. In a pot now heat ghee.
5. Now on low heat add whole red chili, bay leaves, cloves, cinnamon, cardamom, black pepper. And let these crackle.
6. Next add the fried onion garlic and chicken.
7. Add the spices (ground cashew, ginger, cumin, coriander, chili powders) and mix on low heat. Add salt and a pinch of sugar.
8. Add the chicken pieces and mix with the spices.
9. Mix the yoghurt and sour cream with water and pour it over the meat.
10. Cover the pot and braise on low heat for around 15 minutes.

The liquid should be cooked on heat below the curdling point of yoghurt.

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