Recipe For Chicken Korma By Sanjeev Kapoor

We are almost at the end of the year 2012. New Year brings in joy, laughter and parties. So what are your plans this year? I have no special plans other than having a scrumptious dinner together. If you are hosting a party tonight and looking for a last minute idea, this recipe of chicken korma will rock your party.

Chicken korma has silky smooth gravy with a light golden color. The gravy is mild and flavored with garam masala and saffron. The satiny smooth gravy is attained by straining the gravy and finally mixing with the chicken. This recipe is a real hit in any lunch or dinner menu. Give it a try on New year or any other days of the year and enjoy.

 First clean and wash the chicken pieces and marinate with 1 table spoon of ginger garlic paste, salt and red chilli powder and keep aside.

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 Heat a big pan and add 1 tablespoon of oil and when the oil is hot add the whole cardamoms, cloves and bay leaves. Next add the remaining ginger-garlic paste and stir well for 3-4 minutes in medium heat. Add the green chillies and the cashew paste and mix in well. Stir for couple of minutes until the raw smell of the spices is no more. Add little water if the mixture is too dry as the cashew paste tends to stick to the pan. Add the whisked yogurt and keep stirring the mixture in a low flame. Now add a cup of water, salt and continue to cook for some time. When the gravy is thick switch off the heat, strain the gravy and set aside.

 Meanwhile in a separate pan add the remaining oil and add the marinated chicken and sear it in high heat for 5 minutes. When the chicken is well seared from all sides add the prepared gravy and a cup of water, coriander powder, garam masala powder, the saffron streaks and mix well. Cover the pan and let it cook in a low flame for 10 -12 minutes or until the chicken is cooked through. While the chicken is cooking make sure that the gravy in not too thick or else add some water. Once the chicken is cooked, add the cream and switch off the heat. Transfer it in a serving bowl and garnish with chopped coriander leaves. Serve hot with any Indian bread or rice.

 It is important to keep the color of the gravy light so do not over do with the red chili powder. You can substitute coconut milk for cream.As the name indicates, this recipe is from my North Indian food guru – Sanjeev Kapoor. It features in his book “How to Cook Indian”. This book is different from most of my cookbooks in that there are no pictures. It is nearly 600 pages of recipes – joy!

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Before I give you the recipe for this korma, a little bit of background and history. “Navratan” is an amalgam of the words “Nav” meaning nine and “ratan” meaning gems or precious stones. My first introduction to this term was when we studied Indian history in school and we learnt about Mughal (Muslim) rulers. The Muslim rulers brought amazing architecture to India such as the Taj Mahal , art and of course, some of the richest and decadent food that India is still known for. The most famous of the Mughal rulers was Akbar the Great (grandfather of Shah Jahan who built the Taj Mahal). Despite being illeterate,  Akbar liked to be surrounded by intelligent and talented people. He appointed 9 such people who were also his advisers and friends and he called them “Navratan” or his nine gems.

This dish is named Navratan korma as it contains 9 different, pretty components. The gravy itself is pale so as to allow  “9 gems” to stand out. I have given you the original recipe which serves 4. The pictures show you almost 3 times the quantity as I made this dish for a dinner party with nearly 40 people. This wasn’t the only dish at the party so the quantity was just right. In fact, I managed to keep a bowl of it at home which served us for lunch the next day.

Hope you like it as much as we did ! Also, check out my mum’s South Indian vegetable kurma. Can you tell the difference ?

White Chicken Korma

1. Onion paste : To make 1/2 a cup of onion paste, boil two medium white onions in water until soft. Drain the water and blend into a smooth liquid. I didn’t have enough white onions, so I used a red one and it worked out just fine (Picture 8).

2. Cashews : The original recipe recommends making a paste of 1/2 the cashews with water. My spice grinder does better with dry things so I ground the cashews into a fine, dry, powder (picture 7) and added it to the gravy as is. Works just fine as there is already enough moisture in the gravy.

3. Ginger, garlic and chillies : I don’t know if you have ever tasted half cooked garlic – it is absolutely appalling. The original recipe calls for ginger, garlic and chillies to be

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Added half way through the recipe. I’m a bit paranoid, so you will see from the pictures that I cooked the ginger, garlic and chillies in a small pan before adding them to the gravy (Picture 9).

4. Cook the potatoes, carrots, cauliflower, beans and peas in water with a pinch of salt. When the vegetables are tender, drain them into a colander and run cold water over them. This is a sort of blanching which will make sure the vegetables retain their colour and a little bit of their crispness (Pictures 11-13).

5. In a large saucepan (or wok), heat the oil and add cloves, peppercorns, cinnamon and cardamom to the oil and sauté for 30 seconds (Picture 15).

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6. When the whole spices start to give out their lovely fragrances, add the boiled onion paste and cook until the raw smell of the onions no longer persists (Picture 16).

7. To the spiced onion paste in 6 above, add the cooked ginger/garlic/chilly mixture, cashew powder,   yoghurt and mix well. Cook for 5 minutes, stirring the mixture regularly (Picture 17-18).

8. Add the blanched vegetables and button mushrooms to the mixture in step 7 above. Mix well and cook for 3 minutes (Picture 19).

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9. In this time, heat the butter in a small pan and sauté the remaining cashews and sultanas until the cashews are golden brown and the sultanas are puffy (Picture 10).

I’m afraid I didn’t take my camera along to the party so I didn’t get a picture of the dish being served. Next time – I promise !

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