1.5 lb. chicken cubes or meat cubes
1 cup boiled onion paste
2 teaspoons korma spice blend.
1 teaspoon ginger garlic paste
¼ cup curd / yogurt or ¼ cup cream or ¼ cup cashew nut paste or almonds nut paste
raisins for garnish
Salt to taste
Fry chicken or braise chicken or meat in oil. keep aside.
Heat oil in a pan add onion, ginger-garlic paste, korma spice blend and fry the boiled onion paste until raw flavour is lost. Add the chicken pieces. Add 1 cup hot water. Cover and cook until chicken is tender. Stir in the nut paste or yogurt or cream. Simmer for 5 minutes. Garnish with almond slivers and raisins. Serve hot with naan.
Traditional Cooking Tips: Chicken or other poultry requires fairly thorough coating with the spice mixture, or marinating, and heating evenly in cooking oil or ghee at a high enough temperature to cook through, followed by a cooling period after which yoghurt and/or cream may be added. However, lamb requires a very brief initial searing to brown the surface of each piece, followed by a braising at a continuous low temperature. This prevents the lamb from toughening, a particular problem if a large amount is to be cooked; temperature heterogeneity is difficult if the mixture is left to stand. This low cooking temperature is usually quite difficult to achieve, but if done correctly results in a memorable dish.
The korma can make use of a technique called bhogar: later in the cooking, additional spices are mixed with heated ghee and then combined with the sauce formed by the braising; the pan is then covered and shaken to release steam and mix the contents