KORMA WITH CHICKEN

PG tested

In korma, meat or vegetables are braised with yogurt, cream or stock to create a thick sauce or gravy; the flavor depends on the mix of spices. It is believed to have been invented by royal chefs of the Mughal Empire during the 17th century for the inauguration ceremony of the Taj Mahal.

For a deeper, more complex

flavor profile, stir after every addition of spices. Whole spices should always be bloomed in oil, since that enhances the extraction rate. ¾ cup ghee or neutral oil 2 pounds thinly sliced red onion (about 2 large) or 1 cup of pre-fried onions

1 bay leaf

1 black cardamom pod 2 green cardamom pods 1 teaspoon black cumin seeds

¼ teaspoon black peppercorn

1-inch cinnamon stick

1 or 2 whole cloves

1 star anise

2 tablespoons ginger-garlic paste

1 pound cut-up skinless chicken (I used boneless chicken thigh)

1 teaspoon salt 2 tablespoons crushed coriander

1 teaspoon paprika 1 teaspoon red chili powder

¼ teaspoon garam masala 1 cup yogurt Steamed rice Ground nuts, chopped cilantro and sliced ginger, for garnish

In large saucepan over medium heat, melt ghee or oil. Add red onion slices and saute until they turn golden brown and crispy. Remove to a paper towel-lined plate to drain.

Combine bay leaf, cardamom pods, cumin seed, black peppercorn, cinnamon stick, cloves and star anise in a spice pouch or coffee filter tied with twine. Return pot to medium heat, add the spice pouch and fry for a few minutes to extract flavors of the spices. As long as the heat remains at medium, the spice pouch does not need to be removed from the pan.

Add ginger-garlic paste to pan, and cook, stirring often, for 2-3 minutes. Add the chicken, stir to combine and cook for 4-5 minutes.

Add remaining spices and stir gently for 2-3 minutes. Add 2 cups water to bring down the temperature. Gently whisk yogurt and then add to the pan with remaining spices.

Crush the reserved fried onion, and add to pan. Let the korma simmer for 20-25 minutes, until the oil starts to separate and chicken is thoroughly cooked through (internal temperature of 165 degrees).

Garnish with ground pistachios or almond, cilantro and sliced ginger.

Serve with steamed rice, dal and/or naan.

Serves 4-6.

— Family recipe, Muhammed

Chatha, Kabab & Curry Restaurant & Grill