Hi guys,
Seeing as that you guys are such experts in cooking, I would like to know how to make a delicious korma? Be it chicken, meat or whatever sort!
Whats the extra special ingredient that gets added to korma which is not included in a regular salan?
Thanks a bunch!!
SE
Re: Kormas
Here is a recipe that was passed on to me by my mom and is liked by many.
Take one chicken, clean it well, skin it and put it in a drainer to get all the water out.
Once all the water is out put the chicken in a bowl and marinate it using the below ingredients
1 cup yogurt
2 tsp salt
2-3 tsp red chilli pepper
2 tsp dhania powder
1/2 tsp garam masala
2 cardamom pods
1 black elaichi
1 small size cinnamon stick
10 cloves and 10 black peppercorns
1 curry pata
1 tsp zeera (white)
1/2 tsp black zeera
Adjust salt and pepper according to your taste. Mix all this stuff in the chicken and let it sit for an hour
Now in a pan heat olive oil and add 2 finely cut onions. Let the onions brown (dark brown but not burnt) in the oil. Once the onions are brown add the chicken with the mixture straight to the pan. Now stir and turn the pieces. Make sure all sides of the pieces get heat. Once the chicken looks semi cooked. Add 1/2 cup of tomato purree. Make sure it is purree and not crushed tomato or tomato sauce.
Mix everything together and let it cook on medium heat for 15 minutes. Once it looks like the oil has started to separate add 2 cups of water and let it simmer on low heat for 15/20 minutes. Add water according to what kind of shorba you want.
I hope you like my recipe. Enjoy and let me know the outcome.
Re: Kormas
Thanks Mahru,
That sounds so nice - gonna try that soon Inshallah.
Although i have been told that kormas include yogurt - is this true?
Re: Kormas
you are welcome! Yes, yogurt is a very important ingredient in kormas and happens to be top one ingredient on my list:)
Re: Kormas
what is 1 curry pata?
Re: Kormas
curry pata = curry leaf
Re: Kormas
do you mean a bay leaf?
Re: Kormas
Hinna: Initially, i thought that curry pata = bay leaf but before you giving the information i looked it up on the net and this is what i found. So, i am kinda confused myself:)
here is the link: http://www.nicepakistan.com/urduglossary.htm
Re: Kormas
I’ve never seen a curry leaf before…I’ll ask my mom about it tonight
Re: Kormas
DO give this a try-we make it for special occasions:
1.5 cups yogurt whipped (home made dahi or active yougurt)
Salt to taste
1 tsp garlic and 1 tsp ginger in a paste
1 tsp red daighi mirch (available in desi stores) crushed
1.5 tsp red chilli powder
2.5 tsp garam masala (fresh ground is the best which must include black peppercorns, cinnamon stick, clove, zeera, bay leaf, allspice, dhania seeds)
4-6 green elaichi (cardamom pods)
Pinch of nutmeg
Few strands of Saffron soaked in 2 tbsp milk to sprinkle on top once the food is ready to serve.
4-5 medium onions per 2 lbs meat.
Oil- to preference (about 1/4th cup)
Add the sliced onions to hot oil and fry till deep golden brown but not burnt. Remove the onions and drain on a paper towel (Once dried crush them dont puree them). To the same oil add the meat and sear it (bhunno) till the outside of the meats starts caramelizing (turning light brown). Now add all the ingredients mixed well into the yougurt into the cooking pot and stir well till the water in the yogurt is almost gone and you have a thick paste coating meat. At this point your masala in the yougurt is fragrant which means you can turn down the heat to medium low and add just 1 cup of water. Cover and let the meat cook for about 35 mins for chicken, 50 mins for mutton, 1 hour or more for beef at this medium low heat. Just as the meat is nearly ready, add the crushed onions. As they blend in the oil will seperate from the gravy and come to the top. Now you can add more water to make the gravy/shoarba as liquid as you want and give it a gentle simmer for about 5 mins or so. Just before serving add the saffron in milk combo and put the lid back on the pot to trap the delicate flavour. Serve with taftaan or roghani naan.
Re: Kormas
wow thanks SM, another fab recipe!!
Hunger strikes!!
Re: Kormas
My recipe is similiar to sooraj-mukhis : I only use yogurt (my mom uses both tomatoes and yogurt). Also, I add sauteed, crushed onions towards the end as well. But I dont think bhoonifying needs 35 mins or so for chicken. It takes alot less for me else the chix pieces will look like t hey are shredded.
Re: Kormas
Ira, i dont bhunno the chicken for more than 5 mins- the 35 mins is the entire cooking time since i cook on a medium low heat for the juices to really get infused. But its true if you over cook chicken, you get chicken ka halwa!
sooraj-mukhi what is allspice? Does it make huge difference in the taste and is it part of regular bazaar bought garam masala?
Re: Kormas
SM, ira- why do you add the sauteed, crushed onions at the end? does it change the flavor or taste?