Looking for authentic Chicken Korma recipe?

Question

I ate what is possibly the best Indian food I've ever had this weekend. I had Chicken Korma, and I've looked for a recipe online for it so I can make it at home. All the recipes I've found call for onions, and the dish I had this weekend had no onions in it. It was a tannish/dark yellowish sauce, creamy and had a few raisins and almonds in it. I didn't taste any onions at all. Can anyone help me out??

Answer 1

The word "korma" refers less to composition of the dish itself and more the cooking method applied - essentially, the style of cooking in a korma is a slow, long braise in the spices, rather than adding the chicken pieces into the sauce at the end. This bring out the richness of the dish as the chicken is steeped in the flavors of the spices for an extended duration.

3 lbs chicken pieces
2 teaspoons ginger paste
2 teaspoons garlic paste
1/2 cup cashew nuts
1/2 cup water
1 onion
2 tablespoons ghee
4 cardamom pods
4 cloves
3 cinnamon sticks
1 1/2 teaspoons coriander powder
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 cup cream
1/2 cup plain yogurt
1/4 cup cilantro
saffron, several strands
salt, as desired

Clean and prepare chicken by removing excess fat.
Blend ginger and garlic pastes, nuts, and water until smooth.
Heat ghee.
Fry onions add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
Fry untill they darken and sputter.
Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
Now add chicken, mixing to ensure it is coated properly with spices.
Reduce heat, add salt, and allow to cook for 20-25 minutes.
Beat the yoghurt and add in small amounts while cooking on medium heat.
When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
Allow to simmer for a further 5-8 minutes.
Goes well with basmati rice.

Answer 2

Chicken Korma
Yield: 0 Servings

Ingredients

4 chicken breast pieces
-(boned) In ot
125 ml safflower oil
60 ml clarified butter (the
-Indians call
6 medium yellow onions
3 garlic cloves
20 ml ginger
11 whole green cardamom seeds;
-cracked. Or use 10 m
20 whole cloves
5 bay leaves
5 ml salt
7 1/2 ml coriander (ground)
2 1/2 ml cayenne pepper (or more to
-taste)
250 ml plain yogurt
125 ml water
125 ml milk

Instructions

1. Cut the chicken breasts into bite-size pieces and set aside. Peel the
onions and chop them fine. You should have about 3 cups of onion. Mince the
garlic and add to the bowl of chopped onions.

2. In a big frypan that has a lid, heat the butter and oil, then saute the
onions and garlic for about 10 minutes, until the first hint of browning.
Use ``medium high'' heat.

3. Crack the cardamom seeds between your fingers, just to get the shell
open. Att them to the pan. Add the ginger, cloves, bay leaves, and salt.
Saute until the onions are nice and brown, about 5 more minutes.

4. Mix the coriander and red pepper with the yogurt. Add the yogurt to the
frypan, stirring as you pour, slowly enough that the onion doesn't stop
bubbling. It could take several minutes to do this, depending on the
diameter of your frypan.

5. When the last of the yogurt dries up, add the chicken pieces and brown
them. Add 1/2 cup water, reduce heat, cover, and simmer 20 minutes.

6. Stir in the milk and turn off the heat. It needs to sit a few minutes
to let the flavors blend. The longer you let it sit after cooking, the
better it will taste (up to several hours).

7. While the chicken is sitting, cook some rice. I make saffron rice to go
with this dish.

8. Fish out the bay leaves, and as many of the whole cloves as you can
find, before serving. Check to make sure it is moist enough (it should have
the consistency of applesauce). Reheat over low heat. Serve.

Author's Notes:
I learned to like Indian food in London, where delicious Indian food can be
had in simple restaurants at hamburger prices and the fare at fancy places
ranks among the finest food on Earth. Back in America, to satisfy my new
craving for good Indian food I had to learn to cook it myself. This is a
Friday-night supper dish in our family - too complex for a weekday meal,
and too plain to serve to company. Indian food is often quite elaborate, so
by their standards this is a fast and simple dish. It is a classical
Indian recipe, found in many cookbooks.

Indians put a lot more salt in their cooking than this recipe calls for; if
you want to make it more authentic you should double or triple the salt.
Indians also don't like chicken skin, and will go to great lengths to
prevent even small pieces of chicken skin from getting into the food. I
rather like chicken skin myself, and I don't try very hard to keep it out
of this dish. If you can't find green cardamom seeds, don't bother using
white ones - they've been bleached and processed and don't have much flavor
left. Use ground cardamom instead.

Answer 3

http://www.recipezaar.com/r/q=Chicken+Korma

Here are a few, but I see they all have onions also...just omit the onions if you don't favor them. One of the recipes calls for almond paste, but put some almonds in it if thats what you like..there are a few pictures to go with the recipes also. Enjoy!