Murg = Chicken
Awadhi = North Indian Region
Korma = Braised Meat in Thick Gravy
Korma traces it’s ancestry back to the Mughals. Although there are many variations, it is normally braised meat or veggies with yogurt and a mixture of spices incorporated to make a savory sauce.
Chef Sanjay Agarwal of the Taj Residency in Lucknow, India makes one of our favorite kormas in the world. If a trip to India isn’t in the cards for you right now, try his recipe at home:
- 1 kg (2 lb 4 oz) chicken
- 100 gm (4 oz) ghee or clarified butter
- 32 fl oz (4 cups) chicken broth
- 3-4 cloves
- 4-5 black cardamoms
- 4-5 green cardamoms
- 2-3 cinnamon sticks
- 1 tbs coriander powder
- 1.5 tsp ginger, minced
- 1 tsp garlic, minced
- 150 ml (5 fl oz yogurt)
- 100 gm (4 oz) cashews
- 100 gm (4 oz) onions, sliced
- 1/2 tsp red chili powder
- 1/4 tsp white pepper powder
- 2 sprigs fresh coriander (cilantro) leaves, chopped finely
- 4 tsp cream for garnish
- 4-5 almonds
- salt to taste
Preheat the oven to 350 degrees F.
Cut chicken into 8 pieces. Do not debone or skin the chicken.
Grind ginger and garlic into a fine paste.
In a heavy bottom pan or dutch oven, heat ghee, add whole garam masala (cloves, green and black cardamom, cinnamon), and until they crackle.
Add coriander powder, red chili powder, ginger-garlic paste and white pepper powder. Stir well.
Add chicken and sear at medium-high heat. When the chicken is seared, add 1 cup of chicken stock and deglace the pan (scrape any pieces of meat and spices that are stuck to the bottom of the pan and stir). Add the remaining chicken stock (chicken should be 1/2 submerged in stock). Cover and place in pan in the middle rack of the pre-heated oven. Cook until tender.
While chicken is cooking, fry onions and roast cashews in a little ghee until golden brown and grind into a fine paste.
Blanch almonds in hot water, remove skin, slice and toast them.
When the chicken is tender, remove from oven and skim the liquid to get rid of excess floating fat. Add the onion-cashew paste and yogurt. Be sure to let the chicken and cooking liquid cool slightly to keep yogurt from curdling.
Season and garnish with cream, chopped coriander leaves and roasted almond flakes.
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