Mughlai chicken korma

 The Mughals started ruling Upper India in 1526 when Babur defeated the Sultan of Delhi in the first battle of Panipat. The empire achieved maximum geographical extent in 1720 during the rule of the last major emperor, Aurangzeb. Soon in the Indian Rebellion of 1857, the empire was dissolved by the British Raj. But the influence of the Mughlai cuisine is still felt. The dishes range in flavor from mild to spicy, but very rich with the addition of milk, butter, cream, nuts, dried fruits and whole or crushed spices. Korma or Qorma (in Urdu) traces its roots to the Mughal court kitchens. It is a type of cooking in which meat or vegetables are fried lightly and then stewed in yogurt or cream. This scrumptious platter is braised with yogurt.

The different elements of the qorma ...

Chicken, boneless - 500g

Yogurt - 5 Tbsp

Salt - 1/4 tsp

Olive oil, extra virgin - 2 tsp

Cloves - 2

Peppercorn -2

Green cardamom - 1

Star anise - a small piece

Cinnamon - a small stick

Onion - 1

Ginger - 1 inch

Garlic - 3 or 4 cloves

Coriander powder - 2 tsp

Turmeric powder - a pinch

Kashmiri chili powder - 3/4 tsp

Tomato - 1

Potato - 2 small

Almonds - 12 (soaked for 4 hours)

The plan...

Carve chicken into 1 inch length sections. Souse in 3 Tbsp of yogurt and a bit of salt for half an hour. Boil potatoes. Remove skin of almonds and sliver them.

Cut up onions, ginger and garlic. Grind to a rough paste. Warm up a saucepan and dribble oil. Add in spices (cloves, peppercorn, cardamom, cinnamon, star anise) and toast them. Stir in the ground mixture. After about 5 mins, add turmeric powder, 1 tsp coriander powder and 1/4 tsp of chili powder. Mix well. Put in tomato slices. After 3 to 4 minutes, include the chicken marinade. Cover and cook for 15 minutes, stirring time and again. Carry on cooking after adding rest of the yogurt, salt, coriander powder and chili powder. Annex peeled and diced potato cubes, and almond slivers. Cover and cook for just a minute more. Now, the mughlai chicken dish has been perfected and is ready to be presented.