Korma is out to get you (;

Well hello there!

I hope everyone had a safe and fun week. Since we got lots of requests for a non-vegetarian recipe, we have one that is a delight for ones palate.

Chicken Korma/ Qorma !!

Korma or Qorma is a dish originating in the Indian subcontinent.Basically ,a korma is defined as a dish in which meat and vegetables are braised with yogurt, cream or stock added. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and cumin , combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat.

Korma is prepared by marinating and then braising a meat in a yogurt or cream base. The dish is traditionally cooked on low heat for around an hour until the meat is tender and the sauce turns into a rich and creamy glaze. When the Mughals came to India from Central Asia, they brought with them their own cuisine, including the slow braised, yogurt-based (or sometimes cream-based) dish, korma. In India, being different from their native land in respect of climate, spices, and crops, the recipe evolved over time to include more spices like coriander and cumin. Some kormas also combine meat and vegetables like spinach and turnips. With time the dish evolved, and various recipes came into being. Vegetarians make navratan korma where nav means nine and ratan means gems or jewels, referring to the nine varieties of vegetables used in the dish.

Korma prepared in the southern part of India has coconut in it, given of the heavy use of coconut in South Indian cuisine.

- For marination 500gm -chicken 5 tbsp -Yogurt 1 tbsp -Ginger -garlic paste 2.5tsp -Chilli powder (mild) 2/3 tsp -Salt (also any mild sweet herb ,e.g. coriander)

- Paste masala To fry - ghee 1&1/2 cup -Onion (sliced) 6 to 8 -Cashews 1/2 cup -Water - Gravy 1 -Bayleaf 3-4 - black peppercorns ¼ nutmeg (grated) 2-3 green cardamon 4 Cloves Half a stick of Cinnamon 1 Maze To cover -Water To taste -Salt 1 cup -Yogurt 1/2 tsp - garam masala 1/4 tsp -Coriander powder 1/4 tsp turmeric powder

1/2 tsp -Chilli powder (kashmiri for colour) To garnish - coriander leaves

• Heat the ghee in a wok, add the sliced onions and simmer over medium heat before the onions turn brown and crispy. • Lay the fried onions on a paper towel, soak the cashew nuts for 10 minutes in warm water. • blend the fried onions and the soaked cashews into a fine paste, adjust the consistency by adding water as needed. • Add chicken, ginger garlic paste, red chili powder and salt to taste in a mixing bowl, then marinate the chicken well and keep for at least 15 minutes. • Heat the same ghee that was used to fried onions, attach the spices and sauté for a minute, attach the marinated chicken. • Sear the chicken over high flame until the exterior layer is fried. • Keep the flame down after the chicken has fried the outer layer • Remove the curd and blend together the red chilli powder, coriander powder and turmeric powder in a separate cup. Whisk well making sure there are no lumps. • Add the curd mixture to the chicken and stir as you add the mixture continuously. • Cover and cook for 20-25 minutes on medium low flame while stirring at intervals. • Stir in the fried cashew onion paste and mix well. Cover and cook for 3-4 minutes. • Cover and start cooking on low medium flame for 8 10 minutes while stirring at intervals. • Add garam masala. Cover and give dum for 5-10 minutes on low flame. • Eat hot with paratha or roti, or rice.

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Have a great sunday you guys and maybe even try the recipe and let us know how it was :)