Chicken Korma is a must-have dish during any Pakistani celebration. Unlike Malaysian korma, which is creamy and yellow, Hameed’s Pakistani korma is lighter and bright red, with a distinct aroma from a secret ingredient – kewra water.
Ingredients:
Chopped chicken (bone in), red onion, yogurt, garlic, ginger, kewra water, oil, salt, lime, naan bread.
Whole spices: Green cardamom and cloves.
Korma masala powder: Coriander seeds, cinnamon sticks, fennel seeds, green, black and white cardamom, cloves, cumin seeds, nutmeg, mace, dried red chilli, bay leaves, turmeric powder, black peppercorn.
Instructions:
- Prepare the korma masala powder by roasting the spices. Once it is cool, grind them into a powder.
- Thinly slice the red onion and fry until brown. Place them on butter paper and sprinkle some salt to let them dry and get crunchy. Add it to the yogurt and blend the two together. Set aside.
- In a pot, fry the ginger, garlic, whole spices and chopped chicken.
- Add the korma masala powder and salt.
- Once it is almost cooked, add the yogurt-onion blend and continue cooking.
- Add one drop of kewra water. Any more than two drops and it will overpower the other flavours.
- The korma is ready once the oil separates forming a red layer on top.
- Garnish with some lime slices and serve with naan bread.
