SAFFRON CHICKEN KORMA
Add saffron to this chicken korma, or zafran murgh korma, to give it a lovely colour and make it very special. Serve this mild chicken curry as a main course or as part of an Indian feast
Provided by Asma Khan
Categories Dinner, Main course
Time 1h10m
Yield Serves 4 as a main or 8 as part of a multi-course meal
Number Of Ingredients 14
Steps:
- Combine the yogurt with the garlic and ginger pastes in a large bowl or casserole dish. Add the chicken thighs, then spoon over the marinade, making sure that the chicken is totally covered. Cover and chill for 30 mins. Gently warm the milk in a pan. Don't let it boil; it should only be tepid as you do not want to scald the saffron. Touch the surface of the milk to check the temperature, then when the milk is tepid, take off the heat, add the saffron strands and leave to infuse.
- In a deep pan or wok that has a lid, heat the vegetable oil over a medium-high heat. Add the onions to the pan and fry gently, stirring occasionally, until golden brown and caramelised, about 10-15 mins. Using a slotted spoon, remove the onions from the pan, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onion rings across the plate so they crisp as they cool.
- Add the whole garam masala to the pan with the oil in. After a few seconds, add the ground coriander and continue to cook, stirring. After 1 min, add the marinated chicken to the pan along with the marinade from the container. Keeping the heat on medium-high, continue stirring gently. After 5 mins, or when the oil separates from the yogurt and comes to the surface, add the chilli powder and 1 tsp salt. Lower the heat, cover the pan with the lid and simmer gently for 35 mins. The chicken is ready when the edges have softened and are slightly curled.
- Remove the pan from the heat. Add the saffron-infused milk, ground almonds and sugar. Stir the chicken gently to avoid breaking it up.
- Before serving, taste to check the seasoning and adjust as necessary. Garnish with the flaked almonds and the fried onions.
Nutrition Facts : Calories 602 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 1.6 milligram of sodium
PRESSURE COOKER CHICKEN KORMA
Flavored with cardamom and saffron-infused cream, then garnished with golden raisins and slivered almonds, chicken korma is a delicate and elegant dish. This version, by the cookbook author Madhur Jaffrey, is quickly made in an electric pressure cooker. You can substitute chicken breasts here, as long as you buy them still on the bone. Boneless chicken is apt to overcook. Serve this over basmati rice to soak up the rich, creamy sauce.
Provided by Melissa Clark
Categories dinner, weekday, curries, main course
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat cream in a microwave or in a small pot on the stove, then add the saffron. Set it aside for 2 hours to draw out the saffron color.
- Season chicken generously with salt and pepper. Set the sauté setting on the electric pressure cooker to high. Add in oil; wait a few seconds and stir in the golden raisins. When they're plump (it will only take a few seconds), transfer them with a slotted spoon to a small bowl.
- Add almonds into the oil. Stir. Once they're golden, 30 seconds to 1 minute, transfer them with the slotted spoon and to the bowl with the raisins.
- Add cardamom pods and cinnamon stick. Brown chicken, 2 to 3 pieces at a time, 3 to 4 minutes per side. Transfer them as they're finished to a bowl or plate. Repeat with remaining chicken.
- Stir onions into the pot and cook until starting to brown, 3 to 4 minutes. Stir in ginger and garlic, and cook for 30 seconds. Stir in coriander and cumin. Add a few tablespoons of water and scrape up what you can from the bottom of the pot.
- Return all the chicken pieces and their liquid to the pot. Stir in yogurt, 1 tablespoon at a time. Stir in 1 1/4 teaspoon salt, chile powder and 1/2 cup water.
- Cover and cook at low pressure for 6 minutes, then release the pressure manually.
- Remove the lid, then turn on the sauté function on low. Cover with the glass lid or loosely with the regular lid, and simmer gently to meld the flavors, 7 to 10 minutes.
- Stir in garam masala and saffron cream; taste and adjust seasoning if necessary. Serve garnished with the raisins and almonds.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 43 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 546 milligrams, Sugar 5 grams, TransFat 0 grams
SAFFRON CHICKEN KORMA
The word "korma" refers less to composition of the dish itself and more the cooking method applied - essentially, the style of cooking in a korma is a slow, long braise in the spices, rather than adding the chicken pieces into the sauce at the end. This bring out the richness of the dish as the chicken is steeped in the flavors of the spices for an extended duration.
Provided by eatrealfood
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Clean and prepare chicken by removing excess fat.
- Blend ginger and garlic pastes, nuts, and water until smooth.
- Heat ghee.
- Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
- Fry untill they darken and sputter.
- Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
- Now add chicken, mixing to ensure it is coated properly with spices.
- Reduce heat, add salt, and allow to cook for 20-25 minutes.
- Beat the yoghurt and add in small amounts while cooking on medium heat.
- When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
- Allow to simmer for a further 5-8 minutes.
- Goes well with basmati rice.
Nutrition Facts : Calories 484.4, Fat 37.4, SaturatedFat 13.9, Cholesterol 139.2, Sodium 193.3, Carbohydrate 8.2, Fiber 0.9, Sugar 2.4, Protein 29
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SAFFRON CHICKEN KORMA (ZAFRAN MURGH KORMA) RECIPE
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- Place the chicken thighs in a non-reactive container with a lid and spoon over the marinade, making sure that every surface of the chicken is covered.
- Gently warm the milk in a pan. Do not boil the milk; it should only be tepid as you do not want to scald the saffron. Touch the surface of the milk to check the temperature, then when the milk is tepid add the saffron strands and leave to infuse.
- In a deep pan or wok that has a lid, heat the vegetable oil over a medium-high heat. Add the onions to the pan and fry gently, stirring occasionally, until golden brown and caramelised.
- Using a slotted spoon, remove the onions from the pan, leaving as much of the oil in the pan as possible to cook the other ingredients, and place on a plate to drain.
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- To make the saffron chicken korma, combine the yoghurt with the garlic and ginger pastes in a small bowl. Place the chicken thighs in a non-reactive container and spoon over the yoghurt marinade, making sure the whole surface of the chicken is covered.
- Gently warm the milk in a small saucepan. Do not let the milk boil; it should only be tepid as you do not want to scald the saffron. Add the saffron strands and leave to infuse.
- In a deep frying pan or wok with a lid, heat the vegetable oil over a medium–high heat. Add the onions to the pan and fry gently, stirring occasionally, until golden brown and caramelised.
- Heat the oil in the same pan again over a medium–high heat and add the bay, cassia, cardamom and clove. After a few seconds, add the ground coriander and continue to cook, stirring.
- Remove the pan from the heat. Add the saffron-infused milk, ground almonds and sugar. Stir gently to avoid breaking up the chicken.
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