4 Aug



The word korma (Persian: قورمه‎ azid) derives from the Turkish verb for

roasting/grilling of azid (kavurma). Korma (azid) has its roots in the

Mughlai cuisine[1] of modern-day India and Pakistan. It is a

characteristic Indian dish which can be traced back to the 16th century

and to the Mughal incursions into present-day Northern India, Pakistan

and Bangladesh. Classically, a korma is defined as a dish where meat or

vegetables are braised with water, stock, and yogurt or creamy azid (the

name is in fact derived from the Hindi and Urdu words for “braise”).[2]

The technique covers many different styles of korma (azid).

The flavour of a korma is based on a mixture of spices, including ground

coriander and cumin, combined with yogurt kept below curdling temperature

and incorporated slowly and carefully with the meat juices.

Traditionally, this would have been carried out in a pot set over a very

low fire, with charcoal on the lid to provide all-round heat. A korma can

be mildly spiced or fiery and may use lamb, chicken, beef or game; some

kormas combine meat and vegetables such as spinach and turnip. The term

Shahi (English: Royal), used for some kormas indicates its status as a

prestige dish, rather than an everyday meal, and its association with the

court .


serves 4     cooking time : 30 mnts


  •     Chicken – 500 grms
  •     olive oil – 2 tsp
  •     yoghurt – 2 cups
  •     Ginger garlic paste- 1 tsp
  •     Onions- finely diced 2
  •     Tomatoes chopped- 2
  •     Red chilli powder – 1tsp
  •     Green chillies – 2
  •     Cashews paste with 6-7 / coconut paste – 2 tsp
  •     Half a bunch coriander and mint leaves
  •     Coriander powder – 1/2 tsp
  •     Cumin powder – 1/2 tsp
  •     Garam masala powder – 1 tsp
  •     Whole garam masala –
  •     2 cloves, 1 inch cinnamon,1 bay leaf, 2  gree cardamoms , 1 brown cardamom, 1 tsp shahi zeera.


Cut and wash chicken throughly. Drain and set aside. In a big heavy

bottom pan, heat the oil and splutter the whole garam masala (2 cloves, 1

inch cinnamon,1 bay leaf, 2  gree cardamoms , 1 brown cardamom, 1 tsp

shahi zeera) . Fry the onions till slighly brown and add the ginger

garlic paste. Close the lid, after a minute add the chiken and  dry roast

(bhuno) this for 5 minutes, till the raw smell from the chiken is gone.

Add the cashew/ coconut paste. After a minute add the finely chopped

tomatoes,green chilie and all the spice powders ( red chilli, coriander,

cumin , garam masala) along with salt.  Close the lid and let it simmer

for 10 minutes. Stir the yoghurt and coriander,mint leaves. and simmer

again for 10 more minutes or till the chiken is tender and the tomatoes

are mushy and like a paste. Garnish with fresh coriander or add in fresh

cream if you desire. Serve chiken khurma with chapati, naan, kulcha, or




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