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Chicken Korma

https://www.bongeats.com/recipe/mughlai-chicken-korma 

  • 750 g chicken (best made with thigh and leg pieces)
  • 12 g salt
  • 25 g ghee
  • 30 g vegetable oil (plus extra for frying birista)
  • 3 pcs bay leaves
  • 1 pc black cardamom
  • 3 pcs green cardamom
  • 1 pc cinnamon
  • 3 pcs cloves
  • 7 g coriander powder
  • 7 g kashmiri red chilli powder
  • 8 g sugar
  • 15 g ginger
  • 15 g garlic
  • ½ tsp pepper
  • 2 tsp kewra water
  • 225 g yoghurt
  • 15 g cashew powder
  • 75 g onions (for the birista)
  • 1 tsp cornflour
  • ½ tsp nutmeg and mace powder
  • fresh cream
  • almond flakes
  • Coat the chicken thighs with Shan Korma Masala and leave overnight
  • Grind pepper, toast and grind nutmeg and mace, beat the yoghurt, and powder the cashew nuts. Make a paste of ginger and garlic with 4 g salt.
  • Heat vegetable oil, 3-cm deep, in a kadai. Slice onions and coat them with 1 tsp cornflour. Dust off excess. Fry the onions in small batches, on low heat, until they are golden. Drain from the oil and spread to cool. Once cool, chop or crush the birista into tiny bits.
  • Now heat 15 g ghee. Fry the marinated chicken pieces in a single layer, turning them after 2 minutes. Once all the pieces are gently fried, remove them from the pan and set aside.
  • Heat 30 g vegetable oil (use the same oil you used to fry the onions) along with 10 g ghee. Alternatively, you could cook this entirely in ghee, as is traditional.
  • Temper the oil/ghee with green cardamom, black cardamom, cloves, cinnamon and bay leaves. Add the kashmiri red chilli and coriander powder. On low heat, fry for about 30 seconds before adding ginger and garlic paste. Fry for a further minute, taking care that the spices don't burn.
  • Now add 2 tbsp of the beaten yoghurt and cook it off completely before adding two more tablespoons. Continue cooking the spices in this manner until oil separates.
  • Add the fried chicken pieces. Stir, cover and braise the chicken in the spices for 20 to 30 minutes on low heat. At regular intervals, give it a stir. When the pan dries out, add a couple of tablespoons of yoghurt and continue braising until all the yoghurt is used up.
  • Once the chicken is tender, add powdered cashew, crushed birista and the nutmeg-mace powder. Cook for 2 minutes, then turn off the heat and garnish with almond flakes and fresh cream.

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