Origin And History of Mughlai Style Chicken Korma:
Chicken Korma is a popular Indian dish that is made with marinated chicken cooked in a creamy sauce made with yogurt, cream, and spices. Mughlai style chicken korma is a variation of this dish that originated in the Mughal Empire, which ruled over India from the 16th to the 19th century.
The Mughal Empire was known for its luxurious and opulent cuisine, which was influenced by Persian and Central Asian cooking styles. Mughlai cuisine is characterized by the use of rich and flavorful ingredients like nuts, saffron, and ghee (clarified butter), as well as the use of slow-cooking techniques to bring out the best flavors in the ingredients.
The Mughlai style chicken korma typically includes marinated chicken pieces that are cooked in a creamy sauce made with yogurt, cream, and a blend of aromatic spices like cardamom, cinnamon, and cloves. The sauce is then thickened with ground nuts like almonds or cashews, giving it a rich and nutty flavor. Other ingredients like saffron and rose water may also be used to add a touch of luxury to the dish.
Today, Mughlai style chicken korma is a popular dish not only in India but also in other parts of the world. It is often served with rice, naan bread, or other Indian breads, and is enjoyed by people who appreciate the rich and complex flavors of Indian cuisine.
How to prepare Muglai Style Chicken Korma:
Here is a recipe for making Mughlai Style Chicken Korma:
Ingredients:
1 kg chicken, cut into pieces
2 large onions, finely chopped
3-4 cloves garlic, minced
1 inch piece of ginger, grated
2-3 green chilies, chopped
1 cup yogurt, whisked
1/2 cup fresh cream
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp turmeric powder
Salt, to taste
1/2 cup ghee or vegetable oil
1/2 cup almonds, blanched and ground to a paste
1/2 cup cashew nuts, ground to a paste
2 tbsp raisins
2 tbsp chopped coriander leaves
Instructions:
In a large bowl, mix together the yogurt, cream, cumin powder, coriander powder, garam masala powder, turmeric powder, and salt. Add the chicken pieces to the mixture and marinate for 2-3 hours.
Heat the ghee or oil in a heavy-bottomed pan over medium heat. Add the chopped onions and fry until they turn golden brown.
Add the garlic, ginger, and green chilies to the pan and fry for another minute or so.
Add the chicken along with the marinade to the pan and stir well. Cover and cook for 30-35 minutes, or until the chicken is fully cooked.
Add the almond paste and cashew nut paste to the pan and stir well. Cook for another 5-10 minutes.
Add the raisins to the pan and cook for another 2-3 minutes.
Garnish with chopped coriander leaves and serve hot with steamed rice or naan.
Mughlai Style Chicken Korma is a rich and flavorful dish that is perfect for special occasions and dinner parties. Enjoy!