Ajika Korma Chicken Indian Spices

For Chicken, Meat, Vegetables

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Our Korma has wonderful warm spices and is studded with raisins for sweetnes. Add yogurt or coconut milk or cashew or almond butter at the end of cooking for richness.

Korma is a curry dish mildly spiced in a nutty sauce. It is a classic sauce from the capital Old Delhi and was created by the Mughals and is a Persian/Indian fusion dish. A korma can be mildly spiced or fiery and may use lamb, chicken, beef, game or, more rarely, pork; some kormas combine meat and vegetables such as spinach and turnip.

The korma style is similar to all other braising techniques in that the meat or vegetable is first cooked briskly or seared using a high heat and then subjected to long, slow cooking using moist heat and a minimum of added liquid. The pot may be sealed with dough during the last stages of cooking. 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.

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.

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Cumin powder, black pepper, cardamom powder, garam masala powder, turmeric powder, coriander powder & other spices.

Royal Korma
Ingredients
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
Method
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