Kormas probably originated in some form in Persia and were brought to India by the Moghul Empire.
- Category: Main Course
- Cuisine: Northern India
- 1lb (450g) chicken
- 1 medium onion
- 2 large cloves garlic
- ½” (1cm) root ginger
- ½ pint yoghurt
- red or green chilli
- Oil for frying
- 1 black cardamom
- ¼ teaspoon turmeric
- Seeds from 2 cardamom pods
- 2 cloves
- ½ teaspoon peppercorns
- 1“(2.5 cm) stick cinnamon
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon poppy seeds
- ½ teaspoon grated nutmeg
- About a handful of fresh coriander leave
- Heat a dry frying pan and roast the coriander, cumin, poppy seeds, cloves, peppercorns and cinnamon.
- Allow to cool and grind these together with the cardamom seeds, turmeric and nutmeg to a fine powder
- Chop the chicken into 1½” (4cm) cubes
- Coat the chicken with the spices, over and leave for a couple of hours (or in the fridge overnight)
- Finely chop the onion
- Crush and chop the garlic
- Finely chop the chilli
- Peel and very finely dice the ginger
- Heat the oil in a heavy bottomed saucepan.
- Put the onions, garlic, chilli and ginger into the pan
- After a few seconds, turn down the heat and continue cooking until the onions are nicely browned
- Remove from the pan and set aside
- If necessary add a little more oil to the pan and bring back to frying temperature.
- Put in the chicken with the spices and fry until the chicken is sealed and has all turned white
- Now reduce the heat to low, stir to prevent sticking.
- When the heat is reduced, add the yoghurt a little at a time stirring it in.
- Add the onion, garlic, chilli and ginger and stir this in.
- Now cover with a tight fitting lid and slowly cook for at least 45 minutes
- Chop the coriander leaves and either garnish or you can stir these into the dish
Used in this recipe
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