Updated: Jul 5
I would like to do a special for this Fall as I would for 2018; I did a Persian cuisine theme. I would like to introduce real authentic (as much as I can) Indian cuisine this Fall. If you'd seen my previous recipe for Diwali, you would know about my rant against Indian cuisine. So, do not expect any curry recipes. I had done quite a few Indian dishes in the past, but most of them are kinda my own idea of fusion food. Take my "Butter Chicken Bäco" for example.
Just like Pork Vindaloo, Chicken Korma is a very underrated Indian dish. Perhaps being overpowered by the typical "not-so-authentic" Chicken Tikka Masala. There are hundreds upon hundreds of different variations of Chicken Korma. Some use tomatoes as a base, while some use turmeric and some are gravies. I prefer this drier version. This is almost the same consistency as you would get in an Indonesian Rendang dish.
I am not gonna go crazy and artsy about the presentation with some modernist culinary extravagant. I wanna keep things simple, elegant and as authentic as I can. I mean, if you google "authentic Indian cuisine", you will get with loads of curries, tikka masala, tandoori, or naan. Indian cuisine is so much more than that. Yet nobody is saying anything about it, nobody is standing up and say that this is wrong. Anyway, I really hope you will give this recipe a try and be blown away by the umami bomb!
Boneless Chicken Thigh, 4 Pieces
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Canola / Peanut / Vegetable Oil, For Frying
Red Onion Thinly Sliced, 1
Corn Flour, 2 TBSP
Garlic Ginger Paste:
Sea Salt, 1 TSP
Black Cardamon, 1
Green Cardamon, 3
Cinnamon Stick, 1
Bay Leaves, 3
Kashmiri Chili Powder, 7g
Coriander Powder, 7g
Demerara Sugar, 8g
Kewra Water, 2 TSP
Greek Yogurt, 225g
Cashew Nuts Ground, 15g
Nutmeg Freshly Grated, 1/4 TSP
Mace Powder, 1/4 TSP
Cream, 1/8 Cup Adjust To Preference
Almond Flakes, For Garnishing
Fresh Coriander Coarsely Chopped, For Garnishing
Cast Iron Skillet / Pan
Prepare the chicken.
Coat the chicken well with salt, pepper and mushroom powder.
I am leaving the skins on. You can remove the skins if desired.
Transfer into a shallow bowl and cover with cling film.
Set aside in the fridge until ready to use.
Prepare the onions.
In a skillet or pan over medium heat, add in about 2 inches of oil.
*To check the temperature of the oil, insert a wooden chopstick, if bubbles start forming, the oil is ready for frying.*
Toss the onion slices with cornflour.
Make sure the onion is coated well.
Gently drop into the oil and shallow fry.
Once the onion starts to brown, remove from heat and drain the oil into a large bowl.
Transfer the onion onto a chopping board.
Chop the onion coarsely and set aside.
Reserve the oil.
Prepare the garlic ginger paste.
Add ginger, garlic and salt into a mortar.
Pound until smooth paste forms with a pestle.
*You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.*
Remove and set aside.
Prepare the chicken korma.
In a skillet or pan over medium heat, add ghee.
Once the ghee is melted, add in the chicken skin side down.
Sear the chicken until the skin is golden brown.
Flip. Tilt the skillet and baste the chicken with all the liquid.
Continue searing until the bottom is golden brown as well.
Remove from heat and set aside on a plate.
Using the same skillet or pan, add in 30g of that reserved oil.
Transfer the cardamon, cloves, cinnamon and bay leaves in a teabag.
Over medium heat, add in the tea bag spices.
Saute until aromatic.
Add in the chili, coriander powder and sugar.
Saute until toasty and the sugar has dissolved.
Add in the garlic ginger paste, a pinch of white pepper and kewra water.
Saute until well combined.
Add in 2 TBSP of the whipped yogurt.
*Using a hand mixer, whip yogurt until light and creamy. Do not over whip.*
Stir vigorously until well combined.
Keep adding yogurt, 2 TBSP at a time, and stirring until you have about 1 TBSP of yogurt left.
Reserve the remaining yogurt.
At this stage, the oil should start separating from the spices.
Add in the chicken skin side down.
Stir lightly to coat the chicken.
Turn the heat down to low and bring it to a slow simmer.
Cover and cook for 20 mins.
*Stir occasionally to prevent burning. Flip the chicken at halfway mark.*
Add the remaining yogurt, ground cashew, the fried onion, nutmeg and mace powder.
*To make ground cashew, simply, blitz cashew in a spice grinder until powder forms.*
Stir to combine well.
Depending on your preference for consistency, add cream.
Stir to combine well.
*You can add in almond flakes and coriander now. Give it a final stir. Taste and adjust for seasoning with salt. Serve as it is.*
If you would like the same as plated shown in the photos, taste and adjust for seasoning with salt.
Give it a final stir.
Dollop the sauce onto serve plates.
Place the chicken thighs over the sauce.
Garnish with almond flakes and coriander.
Here's the recipe video: