Updated: Oct 13, 2019
The word “korma” is derived from Urdu ḳormā or ḳormah, meaning “braise”, derived in turn from Turkish kavurma, literally meaning “cooked meat”. Korma (قورمه in Persian) has its roots in the Mughlai cuisine of modern-day India & Pakistan.
It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The flavour of a korma is based on a mixture of spices.
Poppy Seeds 1.5 teaspoons
Yogurt 3/4th cup
Ghee 8-10 Tbsp
Almonds 50 g
Unsalted cashew nuts 50 g
Cinnamon bark 1"
Onion 2 large finely chopped
Green chillies 5-6 Chopped (keep 1 whole)
Garlic 1 Tbsp chopped finely
Ginger 1 Tbsp grated
Chicken with bones, 1 (8-10 pcs)
Nutmeg powder 1/4 teaspoon
Mace powder 1/4 teaspoon
Bay leaves 2
White pepper powder 1.5 Tbsp (or to taste)
Soak the almonds peel them. Lightly roast and soak Poppy seeds for about an hour, drain the water and grind the poppy seeds to a fine paste.
Remove all water from Yoghurt by hanging it in a cheese cloth, and then whisk it. Heat half the ghee, add blanched almonds, cashews, cinnamon, bay leaf and fry. Add Cardamom, green chillies and Onions and fry till onions turn translucent. Add poppy seed paste and fry till it cooks through (about 4-5 mins). Add half a cup of water and bring the mixture to a boil. Cool this mixture and make a smooth
paste of it in a food processor.
Add the remaining ghee to the pot and add cloves, one whole chilli, ginger and garlic. Fry for a bit and add chicken pieces. Add salt and fry on high heat till the chicken juices dry out, lower the heat and add yoghurt and stir continuously for about 5 minutes to prevent the yoghurt from curdling.
Add the paste made of cashew, almonds, onion and spices to the chicken. Stir in the White pepper, nutmeg and mace powders. Add some water for the chicken to cook through. Taste the mixture.If you find it bland, add additional more white pepper powder. Cook over a low heat for about 30 minutes or until the chicken is tender.
Garnish with strands of saffron and serve hot.