One of the best unique chicken recipes is Chicken Korma, which is infused with saffron and rose water. It is a traditional Awadhi dish, prepared using flavorful and savoury fragrant spices. It is an exceptional and delectable royal delicacy served on special occasions. This chicken korma has a strong taste of saffron and rose water. You can serve it with rumali roti, ulta paratha and Lucknowi paratha.
Chicken curry is a popular dish on the Indian subcontinent. It’s popular in India, Southeast Asia, the United Kingdom, and the Caribbean. Chicken stewed in an onion and tomato-based sauce with ginger, garlic, tomato puree, chilli peppers, and a variety of spices, including turmeric, cumin, coriander, cinnamon, and cardamom, is a typical Indian subcontinent curry. A variation of this dish in the Awadhi cuisine is called Chicken Korma. The history of Chicken Korma is confusing, and nobody knows why this dish is named such.
Korma (or qorma) is a South Asian dish that consists of meat or vegetables cooked in a thick sauce or gravy with yoghurt (dahi), water or stock, and spices. Korma has its origins in the Indian subcontinent of Mughlai cuisine. It is a traditional Mughal dish that dates back to the 16th century and the Mughal invasions of the region. A korma’s flavour comes from a combination of spices, such as ground coriander and cumin, coupled with yoghurt held at a te
Read MoreIn a bowl, add the chicken, turmeric, red and yellow chilli powders, coriander powder, ginger-garlic paste, and whipped curd. Marinate it well. Set aside for 30 mins or 2 hours.
In a handi or a huge pot, add some ghee and turn on the flame to medium. Add the brown onion paste.
Let the paste cook until it turns into a deeper colour. Turn the heat to low.
Mix in the cashew and chironji paste. Keep stirring it in until it releases oil.
Now, add in the chicken. Cook it for 10-20 minutes until the chicken is tender, and the masala begins to reduce.
Lower the heat to a minimum. Cover the handi or pot. Let it cook for 30 minutes or more.
Remove the lid and stir occasionally until the gravy is thick.
Sprinkle the mace and cardamom powder over it. Add the rose water, soaked saffron and kewra water. Stir gently.
In a steel bowl, put the heated pieces of coal and place them inside the pot. Drizzle it with ghee.
Cover the pot immediately. Let it smoke for about 5 minutes. Remove the bowl of coal.
Garnish with coriander leaves. Let it rest for 2-5 minutes. Serve Chicken Korma with rumalo roti, ulta paratha or Lucknowi paratha.
Absolutely! You could skip this step even though coal offers a lovely smoky scent. Because of aromatic liquids, saffron, and slow-cooked spices, the korma will still taste delicious.
Low temperatures are ideal for saffron’s colour and fragrance release. Adding it toward the end preserves its floral aroma and gives the korma its subtle golden hue without turning bitter.
When adding the marinated chicken, keep the temperature low and thoroughly whisk the curd. The silky Awadhi texture is produced by the yoghurt and masala blending seamlessly during slow cooking.
Not at all. Just a few drops are applied. They provide Awadhi cuisine with a floral touch. Just take caution when measuring so as not to dominate the meal.
For a traditional festive Awadhi feast, this korma goes well with rumali roti, ulta tawa paratha, Lucknowi paratha, saffron rice, pulao, or even sheermal.
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