Cookbook:Murghi Korma (Chicken Korma)


 * South Asian cuisines

Marinade

 * Whole chicken, skinned and cut into medium pieces; ideally into 6 pieces if using baby chicken
 * 1 tbsp ginger paste
 * 1 tbsp garlic paste
 * 1½ tsp coriander powder
 * 1½ tsp cumin powder
 * ½ tsp nutmeg powder (optional)
 * 1 tbsp Greek yogurt

Cooking

 * 2 medium sized onions, chopped
 * 6–8 cardamom pods
 * 3–5 whole cloves
 * 1 medium cinnamon stick
 * Black pepper, crushed, according to taste
 * 1–2 tbsp ghee or butter
 * Salt, according to taste
 * 1 tbsp sugar

Serving

 * 2 tbsp coconut cream/crushed coconut
 * ½ cup single cream
 * 4–6 threads saffron
 * A few drops rosewater (optional)
 * 1 tbsp toasted flakes of almonds for decoration (optional)

Procedure

 * 1) Combine the chicken with all the marinade ingredients, cover the bowl with cling film, and leave in the fridge to marinate for 1–3 hours.
 * 2) Fry the onions in ghee until it starts to turn brown but still soft. Do not fry to crispiness. Take out the onion with slotted spoon and set aside.
 * 3) Add the marinated chicken to the hot ghee and cook over medium heat.
 * 4) Dry toast the whole spices in a hot frying pan for 1 minute until aromatic.
 * 5) Add the whole spices and black pepper to the chicken.
 * 6) Stir occasionally and cook covered.
 * 7) When water starts to separate from the chicken, add coconut cream, salt and sugar.
 * 8) Add boiling water if chicken starts to dry up before its cooked.
 * 9) Warm the single cream in microwave and add saffron to it.
 * 10) Stir in cream when almost cooked.
 * 11) Remove from the heat, and serve with fried onions, rose water, and almonds.

Notes, tips, and variations

 * Serve with warm pilaf rice.
 * Korma, being a mild dish, can be a good introduction to South Asian cuisines, especially for those who like to avoid too spicy or too hot dishes.
 * Ethnic ingredient shops often sell premade fried onion packs.