What To Know
- You can add a touch of sweetness by adding a pinch of sugar or honey.
- Marinate the chicken in yogurt and spices, then grill or bake it before adding it to the sauce.
- Add a cup of whipped cream to the sauce for a creamy and velvety texture.
Indulge in the delectable flavors of Lucknowi chicken korma, a culinary masterpiece that tantalizes taste buds and transports you to the heart of Awadhi cuisine. This blog post will guide you through the intricate steps of creating this aromatic dish, revealing the secrets to its rich and velvety texture.
Ingredients:
- 1 kg boneless, skinless chicken
- 1 cup yogurt
- 2 onions, sliced
- 3 tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup milk
- 1/2 cup heavy cream
- 1 tablespoon ghee
- 1 bay leaf
- 2 green cardamoms
- 2 cloves
- 1 inch cinnamon stick
- 1 teaspoon garam masala
- Salt to taste
Instructions:
1. Marinate the Chicken
In a large bowl, combine the chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 4 hours, or preferably overnight.
2. Sauté the Onions
Heat the ghee in a large pot over medium heat. Add the onions and sauté until golden brown.
3. Add the Tomatoes
Add the chopped tomatoes and cook until softened and pulpy.
4. Add the Spices
Stir in the bay leaf, green cardamoms, cloves, and cinnamon stick. Cook for 1-2 minutes, or until fragrant.
5. Add the Marinated Chicken
Add the marinated chicken to the pot and cook until browned on all sides.
6. Simmer in Milk
Pour in the milk and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is tender.
7. Add the Heavy Cream
Stir in the heavy cream and simmer for an additional 15 minutes, or until the sauce has thickened.
8. Garnish and Serve
Season with garam masala and adjust salt to taste. Garnish with fresh cilantro and serve hot with steamed rice or flatbread.
Tips for Perfection:
- For a richer flavor, use full-fat yogurt.
- If you don’t have heavy cream, you can substitute with coconut cream.
- You can add a touch of sweetness by adding a pinch of sugar or honey.
- To make the korma spicier, increase the amount of red chili powder.
Variations:
- Vegetable Korma: Substitute the chicken with a mix of vegetables such as potatoes, carrots, and peas.
- Chicken Tikka Korma: Marinate the chicken in yogurt and spices, then grill or bake it before adding it to the sauce.
- Malai Korma: Add a cup of whipped cream to the sauce for a creamy and velvety texture.
Health Benefits:
Lucknowi chicken korma is not only delicious but also offers several health benefits:
- High in Protein: Chicken is an excellent source of protein, essential for building and repairing tissues.
- Rich in Calcium: Milk and yogurt provide a good amount of calcium, which is crucial for strong bones and teeth.
- Antioxidant Properties: The spices used in the korma, such as turmeric and cumin, have antioxidant properties that help protect the body from damage.
The Legacy of Lucknowi Chicken Korma
Lucknowi chicken korma is a testament to the culinary prowess of the Awadhi region. It has been passed down through generations and is a beloved dish enjoyed by people worldwide. Its rich flavors and aromatic spices create a memorable dining experience that leaves a lasting impression.
Basics You Wanted To Know
1. How long can I store Lucknowi chicken korma?
It can be stored in an airtight container in the refrigerator for up to 3 days.
2. Can I freeze Lucknowi chicken korma?
Yes, you can freeze it for up to 2 months. Thaw it overnight in the refrigerator before reheating.
3. What is the best way to reheat Lucknowi chicken korma?
Reheat it gently over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave on low power.
