When making korma, meat is first marinated and then braised in a yogurt or cream base. The meat is usually simmered for about an hour over low heat until it is tender, and the sauce is reduced to a thick, creamy glaze.
The slow-braised, yogurt-based (or occasionally cream-based) dish korma was one of the dishes the Mughals brought to India from Central Asia.
The recipe changed throughout time to include more spices like coriander and cumin because India's climate, spices, and crops differ from their native nation. Additionally, some kormas include meat-based veggies such as turnips and spinach.
The meal changed over time, and several recipes emerged. Vegetarians prepare navratan korma, where nav stands for nine and ratan for gems or jewels, alluding to the dish's nine different kinds of vegetables. Due to the extensive use of coconut in South Indian cuisine, korma made in the southern region of India contains coconut.
The Mughlai cuisine of the Indian subcontinent is where korma first appeared. It dates to the 16th century and the Mughal forays into the area, making it a typical Mughal dish. The famed white korma, maybe garnished with vark, is supposed to have been presented to Shah Jahan and his guests at the dedication of the Taj Mahal. Kormas were frequently made in the Mughal court kitchen.
A korma is often thought of as a dish in which meat or vegetables are cooked in yogurt or stock. The method applies to numerous korma styles. The flavor of a korma is based on a combination of spices, including ground coriander and cumin, along with yogurt that is kept below the point at which it begins to curdle and is carefully and gradually mixed with the juices of the meat. Due to the meal's historical relationship with the court, it was traditionally prepared in a pot over a very low fire with charcoal on the lid to create all-around heat. Lamb, goat meat, chicken, beef, or other types of meat can be used in kormas, which can either be spicy or gently flavored. Some kormas also include vegetables such as spinach and turnips. Some kormas have the designation Shahi (Royal), which denotes their rank as a prestige meal.
- 500 grams of chicken breast
- 9/10 cardamoms
- 7/8 cloves
- 2 tbsp garlic
- 1 tbsp coriander powder
- 1 tbsp of chili
- 1 cup oil
- 2/3 tsp ghee
- Salt as required
- 1 tsp of ginger paste
- 1 cup of yogurt.
- 2 sliced onions (fried; purée with yogurt);
- 1 teaspoon garam masala
- A few strands of saffron (combined in 3 teaspoons of water)
- Chopped coriander leaves for garnish
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