Murghi Korma (Chicken Korma)
Total Time
50 minutes
Servings
4
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
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
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)
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.
1–3 hours
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.
Add the marinated chicken to the hot ghee and cook over medium heat.
Dry toast the whole spices in a hot frying pan for 1 minute until aromatic.
1 minute
Add the whole spices and black pepper to the chicken.
Stir occasionally and cook covered.
When water starts to separate from the chicken, add coconut cream, salt and sugar.
Add boiling water if chicken starts to dry up before its cooked.
Warm the single cream in microwave and add saffron to it.
Stir in cream when almost cooked.
Remove from the heat, and serve with fried onions, rose water, and almonds.
- •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.