The Origins and Evolution of Korma

Korma originates from the Mughlai cuisine of the Indian subcontinent, dating back to the 16th century during the Mughal expansion into South Asia. A signature dish of the Mughal era, it was frequently prepared in the royal kitchens. One notable variation, the renowned white korma, possibly adorned with vark (edible silver foil), was reportedly served to Emperor Shah Jahan and his guests at the grand inauguration of the Taj Mahal.

"Let's go through this chicken korma recipe, step by step!"

Marinating

1. In a mixing bowl, combine

• "½ kg (1.2 lbs) chicken – skinless, bone-in preferred (boneless works too)
• 3 tablespoons plain yogurt (or substitute with coconut milk)
• 1 tablespoon ginger-garlic paste (or ½ tablespoon each, freshly grated)

2. Next add

• ¼ teaspoon turmeric
• 1 teaspoon Kashmiri red chili powder (or paprika)
• 1 teaspoon garam masala
• ½ teaspoon salt

3. Mix thoroughly to coat the chicken with the spices. Cover and set aside until needed, or refrigerate overnight for deeper flavor.

"Prepare the Korma Curry/Gravy"

4. As the chicken marinates, start preparing the dish. Heat 1½ tablespoons of oil or ghee in a pan, then add 2 to 3 cardamom pods. I used a few extra for a richer flavor.

5. Add 1 cup of sliced yellow onions (from 2 medium onions). Avoid using large red onions. Sauté, stirring frequently, until golden brown and caramelized, about 10 to 12 minutes.

6. The onions should be golden brown and caramelized—be careful not to burn them. Turn off the heat and add 10 whole cashews, almonds, or a mix of both. If using a less powerful blender, soak the nuts in ½ cup of hot water for 30 minutes, then drain before adding. Let this mixture cool completely.

7. Transfer the caramelized onions and nuts to a blender or grinder jar. Add ¼ cup of yogurt or coconut milk.

8. Blend into a smooth puree. If using a less powerful blender, add ½ cup of water to help blend smoothly (just remember to reduce the water later in the gravy).

Make Chicken Korma

9. Heat 1 to 2 tablespoons of oil in the same pan, spreading it evenly. Add the following whole spices (optional if unavailable). Keep in mind that whole spices can be difficult to remove later, so if you prefer to avoid biting into them, feel free to skip this step.

• 1 bay leaf
• 3 cloves
• 1 cardamom pod
• 2-inch cinnamon stick (If using Ceylon cinnamon, you can add more; for cassia, use a thin 2-inch strip)

10. Add the marinated chicken along with a slit green chili (optional).

11. Sauté over medium heat for 5 to 7 minutes until the raw aroma of ginger and garlic disappears.

12. Stir in the onion paste, then add ½ cup of hot water

13. Sprinkle in ¼ teaspoon of salt.

14. Add ½ to ¾ teaspoon of garam masala and 1½ teaspoons of coriander powder. For a richer red color, you can also add a bit of chili powder

15. Stir well and increase the heat to bring the mixture to a boil. Then, reduce the heat, cover, and let it simmer over medium heat until the chicken is tender and fully cooked.

16. Once done, you’ll see oil traces on the korma. Taste and adjust salt or garam masala as needed. If too thick, add hot water to adjust consistency. Optionally, finish with ½ teaspoon of rose or kewra water and a pinch of nutmeg. Garnish with 2 tablespoons of chopped cilantro.

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