The word "korma" is derived from Urdu ḳormā or ḳormah, meaning "braise", derived in turn from Turkish kavurma literally meaning "cooked meat", Korma (قورمه or azid in Persian) has its roots in the Mughlai cuisine of modern-day Pakistan and India.
It is a characteristic Mughal dish incursions into present-day Pakistan, Northern India and Bangladesh. Classically, in India 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 coriander 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. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. 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.
so i present you the simplified dish with gravy instead of the enriched masala. enjoy...
Step 1: Ingredients
1/2 kg chicken broiler-skinned and cut into pieces
2 onions sliced, fried (with raw garam masala) and then pureed)
1 tomato ( pureed with the above onions)
1.5 tsp red chilli powder
1/4 tsp ginger paste
1/4 tsp garlic paste
salt ( taste buds)
water (2 cups or more)
(Garam Masala Raw)
2 green cardamom
1 black cardamom
1 inch cinnamon stick
Step 2: Process
- As i explained in the ingredients portion to fry the onions with the raw garam masala untill brown like in the picture. and set aside. once cooled blend with one tomato ( the recipe only uses one red tomato medium size).
- Now in the leftover oil fry the chicken ( picture 1) with the ginger garlic paste.
- fry until the is no chicken smell. ( my mum is smell conscious lol)
- add the onion-tomato paste we made in step (picture 6).
- add chilli power. (picture 7)
- add water ( this is used for tenderizing) i used almost 2 cups. this is the maximum Quatity of water i used because if i add more the taste will get ruined.
- pressure cooker.. in order for the chicken to tenderize.