Chicken Indian

Mummy's wedding-style chicken korma

Name: Mummy's wedding-style chicken korma recipe
Yield: 6
Cuisine: /indian
Ingredients: 1kg whole chicken, skinned and cut into 8 pieces, or 8 skinless thigh cutlets; 400g full-fat Greek-style yoghurt, plus 1 1/2 tbs extra; 3 tsp finely grated ginger; 4 garlic cloves, crushed; 1 1/2 tsp Kashmiri chilli powder (from Indian grocers and spice specialists, substitute other chilli powder or paprika); 62.50 ml ready-made crispy fried onions; Large pinch of saffron threads; 1 ice cube; 50.00 ml ghee or sunflower oil; 4-6 green cardamom pods, bruised; 1 cinnamon stick; 5 whole cloves; 1 tsp black peppercorns; 2 bay leaves; 1 tsp cumin seeds, roasted in a dry frypan and ground; 1 tsp coriander seeds, roasted in a dry frypan and ground; 1/4 tsp grated nutmeg; 2-3 drops screwpine extract (kewra – from Indian grocers or online), optional; 3 tsp chopped coriander leaves; 1 green finger chilli (small green chilli), deseeded and finely chopped; 12.5g ginger

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P101 Mummy's wedding-style chicken korma

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by Sumayya Usmani

AUTHOR

Jun 02, 2023

“Most wedding kormas are oily and one-dimensional, but my mother’s version is aromatic and multi-layered; it is best served with basmati rice or naan, and a kachumber-style salad of chopped cucumber and tomato.” – Sumayya Usmani

1kg whole chicken, skinned and cut into 8 pieces, or 8 skinless thigh cutlets
400g full-fat Greek-style yoghurt, plus 1 1/2 tbs extra
3 tsp finely grated ginger
4 garlic cloves, crushed
1 1/2 tsp Kashmiri chilli powder (from Indian grocers and spice specialists, substitute other chilli powder or paprika)
1/4 cup ready-made crispy fried onions
Large pinch of saffron threads
1 ice cube
2 1/2 tbs ghee or sunflower oil
4-6 green cardamom pods, bruised
1 cinnamon stick
5 whole cloves
1 tsp black peppercorns
2 bay leaves
1 tsp cumin seeds, roasted in a dry frypan and ground
1 tsp coriander seeds, roasted in a dry frypan and ground
1/4 tsp grated nutmeg
2-3 drops screwpine extract (kewra – from Indian grocers or online), optional

To garnish

3 tsp chopped coriander leaves
1 green finger chilli (small green chilli), deseeded and finely chopped
2.5cm (12.5g) ginger, peeled, cut into fine strips

Method

1.

In a bowl, combine the chicken pieces with the yoghurt, ginger, garlic, chilli powder and 1 tsp salt. Leave to marinate in the fridge for at least 1 hour, or as long as overnight. When ready to cook, put the onions into a small blender or food processor with 2-3 tbs water and grind to a paste.
2.

Put the saffron into a small bowl (about the size of a pinch pot) with the ice cube and leave to melt and infuse while you cook – we’ll be adding this saffron- infused water at the end of the cooking.
3.

Heat the ghee or oil in a heavy-based saucepan over medium heat. When it is hot, add the cardamom pods, cinnamon, cloves, peppercorns and bay leaves and let them infuse the ghee. This will only take about 30-40 seconds – keep the spices moving to stop them burning. Quickly, so the spices don’t catch, add the onion paste and 4 tbs water. Cook until the water has evaporated and the paste is shiny and thick.
4.

Add the chicken with its marinade and stir well. Turn the heat up to high and cook, stirring, until the yoghurt thickens and dries up, then add some more water (about 5 tbs or so), cover and cook for about 20 minutes. Keep an eye on it: if it gets too dry, you might need to give it a stir and add a little more water.
5.

Next add the ground cumin and coriander, turn the heat up to high, and fry, stirring, until the oil rises to the surface. Stir in the saffron water, nutmeg and screwpine extract (if using), then cook over low heat, uncovered, for a minute or so.
6.

To finish, turn off the heat and immediately add the extra yoghurt, but don’t stir it through. Garnish with the coriander, green chilli and ginger, then serve immediately.

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Recipe Notes

If you can’t find crispy fried onions, make them yourself: fry 3 thinly sliced red onions in 100ml sunflower oil, in batches, then drain on paper towel.