Although we all as Indians have been having Korma since from long ago , but we don't know what exactly korma is . due to diversifications in culture, there are different varieties and variations in korma, we can easily see. So today I am here to just put some light on What exactly korma is?
I have been very fascinating about korma. Whenever I go home on vacations Korma and biryani are my first choice. This is the thing which I miss a lot. There is boundation between me and korma. Being a chef I came to taste different varieties of korma, but I never tasted korma like this. So here I'm gonna share my
Mother's recipe, simple, aromatic and rich in texture.
The word "korma" is derived from urdu ḳormāor ḳormah, meaning "braised 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 and Pakistan, when they came India to rule, later on after Independent Pakistan saperated from India that's why we can see korma in Pakistan aswell. It is a characteristic Mughal 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 technique covers many different styles of korma.
The flavour of a korma is based on a mixture of spices, including ground coriender and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat but now the days this method is converted into LPG burners. A korma can be mildly spiced or fiery and may use lamb, chicken,beef or game; but due to religious faith , beef is being banned in India, some kormas combine meat and vegetables such as spinach and turnips. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.
AWADHI KORMA
Ingeredients
| Quantity
|
CHICKEN
|
1 kg
|
PURE GHEE
|
400GM
|
CLOVES
|
12 NO
|
B;LACK CARDAMOM
|
8 NO.
|
CORRIENDER POWDER
|
4 Tsp
|
RED CHILLI POWDER
|
2 Tsp
|
WHITE PEPPER POWDER
|
TO TASTE
|
GINGER GARLIC PASTE
|
4 Tsp
|
ROASTED ALMONDS FLAKES
|
For Garnish
|
GREEN CORIANDER
|
For Garnish
|
KEWRA WATER
|
As Required
|
ONION CASHEWNUTS PASTE
|
For this onion 200gm & cashew nut as per reacquired)
|
YOUGHURT
|
280 gm
|
GARLIC PASTE
|
4 Tsp
|
METHOD
1. HEAT GHEE IN A KADHAI (woke) ADD WHOLE GHARM MASALA, SAUTE OVER MEDIUM HEAT UNTIL CRACLE.
2. ADD GINGER GARLIC PASTE, CORRIENDER POWDER, CHILLI POWDER AND YOUGHURT AND STIR FRY WHILE THE CLARIFIED FAT APPEARED ON THE SURFACE.
3. ADD CHICKEN AND WATER APPROX 80 ML AND BRING TO BOIL AND SIMMER UNTIL THE CHICKEN COOKED.
4. ADD ONION AND CASHEWNUT PASTE AND STIR FOR 2-3 MINUTE.ADJUST SEASONING.
5. ADD THE KEWRA WATER AND GARNISH WITH CORIANDER AND ALMOND FLAKES.
6. MURG AWADHI KOR MA IS READY TO SERVE.
Notes:
1.Always slow down heat or switch off the burner while adding curd, youghurt.
2. We careful while adding kewra water as excess amount can spoil the taste.
3.In case any quiry, leave a cooment.
***Keep Cooking, Keep Feeding***
***Now Everybody Can Cook.
