Korma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry. The korma style is similar to all other braising techniques. In that the meat or vegetable is first cooked briskly or seared using a high heat and then subjected to long, slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking. This is called cooking in “dum”.

Ingredients:
1 kg, chicken, curry cut,
½ cup browned deep fried onion,
1 ½ cup, yogurt,
2 ½ tsp deghi mirch chilii powder, ( I have used MDH),
2 tsp coriander powder,
1 tbsp ginger garlic paste,
1 tsp kewra water,
8 green cardamoms,
8 cloves,
1 inch piece cinnamon,
¼ pieces nutmeg,
4 pieces mace,
3 tbsp oil,
Salt as per taste

Method:

1. Grind brown onion with cloves, cinnamon, green cardamom and mace and set aside.
2. Heat oil in a heavy bottomed pan. Add chicken with ginger garlic paste and salt and fry for 5 minutes.
3. Add the chili powder, coriander powder, beaten yogurt and ground brown onion.
4. Mix well and leave it on low flame covered until the chicken becomes tender. 
5. Add the Kewra and mix well. Adjust the seasoning.
6. Seal the pan with a tight lid and cover the sides with wheat dough and cook on dum for 15 mins.
7. Garnish and serve hot.

Deggi mirch is an important Indian spice made from a unique blend of special varieties of colorful red capsicums and Kashmiri red chilies. It has a mild heat and a deep red-orange color. It can be found in Indian grocery stores and may be sold as deggi mirch, degi mirch, deghi mirch, Kashmiri mirch or Kashmiri chili powder. Many traditional Indian dishes use deggi mirch to impart a red color, including tandoori chicken and Rogan Josh.

Serve with hot roti’s, parathas, or rice. Check out other recipe with chicken here.

Hop over at my SIL’s blog as she is running this Marathon with me.

All recipes of Blogging Marathon #1