Korma originated in the Mughal kitchen in the 16th century where spices and nuts were profuse..
Now you know the prerequisite of a good authentic Chicken Korma, let’s dive into the ingredients.
Chicken
oil
cashew
kewra
yogurt
spices
whole spices
onions
ginger, garlic, chili
In the pot fry thinly sliced onions for 7-10 minutes until soft begins to turn golden. onion slices. Add cashew nut and let it roast.
Transfer fried onions and cashew to a blender also add the yogurt and blend until absolutely smooth. Set aside.
In the oil, sizzle the whole spices for 1 minute then add garlic, chili, and ginger paste. Let it sizzle for a few seconds.
Add chicken and whole spices. Stir fry the chicken for 5 minutes until the color of the chicken changes and it gets a few golden marks.
Add the onion-yogurt paste and water to the chicken. Mix well, the gravy will be peachish.
Cover and cook chicken on medium heat for 15 minutes until chicken is tender and oil separates profusely. Check at intervals and add little water to adjust the consistency if needed.
I'm so proud of this! Yummy Chicken Korma is ready. This taste is so satisfying with taftaan and sheermal.