ShareThe origin of Korma can be traced back to the Mughal reign in India.The korma is still a very popular dish in India and Pakistan

In India the North Indian Korma is different from the South Indian Khurma. Both are delicious though. In northern India the korma is a mild yet spicy white curry. In Southern India a korma consists a tomato based gravy which is very hot and spicy.

My way of making the Korma is a blend of both the methods.

Ingredients:

• Chicken pieces-1kg
• Thick Curds-400gms
• Chopped onions-3nos
• Tomato puree-Of 3 tomatoes
• Ginger garlic paste-4tsp
• Red chilli powder-3tsp
• Corriander(dhania)powder-3tsp
• Turmeric powder-1tsp
• Garam masala powder-1/2tsp
• Coconut-1/4th
• Cashewnuts-few(optional)
• Salt-to taste
• Oil-1cup
• Corriander leaves(cilantro)-for garnish
• Lemon wedges-for farnish

Method:.
Marinate the chicken with 2tsp salt for around 2-3 hours.Overnight in the refridgerator is better.

Heat oil in a large pot.
Add the chopped onions and fry till golden brown.
Add ginger garlic paste and fry till the raw smell goes away.
Add the powdered spices and fry.
Add the marinated chicken pieces and fry well for around 5mins till the water oozes out of the chicken
Now add the tomato puree and let it boil for about 5 mins.

Add a glass of water and close the lid.Let it cook on low flame till the chicken is tender.
Meanwhile grind the coconut and the cashews with a little water to a fine paste.
Add this to the korma and boil for 2 mins.

Check the consistancy.It you like it to be thick or watery,reduce it on hig flame or add water.
Check salt and add some if required.
Garnish with chopped cilantro.

Note:
Marinating the chicken in curds makes the chicken soft and juicy and less chewy and fibrous.
Do not cook in a pressure cooker,cook on low flame instead.The chicken will taste much better this way.
The same method can be used for mutton korma as well.You will have to use the pressure cooker for this.