Lucknowi Chicken कोरमा

The aroma of Lucknowi food spells its wonders and fetches it a renowned stature in the food map of the world . The word korma comes from the Urdu word Qurmā which goes a long way back into Indian history and tradition . This aromatic dish was incorporated as a highlight in the mughal kitchens and continued to exist in variations from the time of the great emperor Shah Jahan and in the future generations of Mughal dynasties to follow .

To Korma , means to first braise the meat in fat and then slow cook it with yogurt and other earthy spices and nuts . I make my Korma in two variants - one being the classic white version and the other , a dark brown with lots of caramelized onion paste . Let me warn you that this cook is only for a day you feel indulgent and needs to be made in full fat and with no other conservative filters . Also definitely , not for days you are on a calorie count . Below is the brown Lucknowi Chicken korma recipe ...i prefer to add a little twist of my own with a dash of Kasuri Methi or Kewra water to round it all up in the end . Take a look !

Things you will need

• 4 pieces of Chicken ( I prefer the full leg and thigh piece )

• 2 large Onion , thinly sliced

• 1 1/2 tbsp ginger garlic paste

• 1 Bay leaf

• 2 cardamom pods

• 1 tsp black pepper powder

• 1 inch cinnamon stick

• 2 cloves, whole

• 1/2 tsp whole peppercorns

• 1/2 tsp turmeric powder

• 1/2 tbsp kashmiri laal mirch

• 1/2 tbsp cumin powder

• 1/2 tsp kasuri methi OR 1 tsp kewra water ( optional )

• 1/3 cup ghee

• 12 almonds + 12 cashews , soaked and made into a fine paste

• 1/3 cup plain yogurt

• Salt to taste

• 02 green chilies , finely chopped

Steps to Follow

• In a medium-sized mixing bowl , combine yogurt, turmeric, ginger garlic paste, salt and pepper powder and mix well - Add the chicken to this marinade and keep aside for 02 - 03 hours .

• In a pan , heat 02 tbsp ghee - add in the sliced onions and fry till they turn a nice golden brown. Next , use a slotted spoon to take the onions out of the oil and spread them into a paper-towel-lined plate to soak up the excess oil.

• Later , make the fried onions into a paste with little water and keep aside.

• In the same pan , add in the remaining ghee and temper it with bay leaf , whole cardamom, peppercorns , cinnamon and cloves .

• Add the chicken to this and cook it , stirring occasionally for 5-8 minutes until the chicken turns opaque and gets some color on it .

• At this point , add in the previously made fried onion paste , salt and all the other spices . Mix everything together till well incorporated.

• Cover and let it simmer for 10 minutes or until the chicken is cooked through.

• At this point , remove the lid and lower the flame - add in the beaten yogurt along with the almond - cashew paste and stir well.

• Cook this on low flame for another 2-3 minutes, until the sauce turns creamy and the oil starts to separate.

• Serve with slivers of almonds or Kasuri Methi or a dash of Kewra water :)