Mummy’s wedding-style chicken korma

Name: Mummy’s wedding-style chicken korma
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
Yield: Serves 6-8
Cuisine: Pakistani
Ingredients: ¼ teaspoon grated nutmeg; 2-3 drops screwpine extract (kewra) - optional; 1 cinnamon stick; 1 tablespoon chopped coriander (cilantro) leaves; 1 green finger chilli, deseeded and finely chopped; 2 bay leaves; 1 teaspoon cumin seeds, roasted in a dry frying pan and ground; 1 teaspoon coriander seeds, roasted in a dry frying pan and ground; 2.5 cm (1 inch) ginger, cut into fine strips; 5 cloves; 1 teaspoon black peppercorns; 1 ice cube; 3 tablespoons ghee or sunflower oil; 4-6 green cardamom pods, bruised; 4 garlic cloves, crushed; 1 tablespoon finely grated ginger; 400 g (1½ cups) full-fat Greek-style yoghurt, plus 2 tablespoons extra; 1 × 1 kg (2 lb 4 oz) chicken, skinned and cut into 8 pieces, or 8 skinless thighs, on the bone; large pinch of saffron threads; 4 tablespoons ready-made crispy fried onions; 1 teaspoon salt; 1½ teaspoons Kashmiri chilli powder

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
2 hr

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

Most wedding kormas are oily and one dimensional, but my mother’s version is aromatic and multi-layered; it is best served with basmati rice or naan, and a kachumber-style salad of chopped cucumber and tomato. If you can’t find crispy fried onions in your local supermarket or Asian shop, make them yourself by frying three thinly sliced red onions in 100 ml (3½ fl oz) sunflower oil, in batches, then draining on paper towels.

Ingredients

Asia
Pakistan
Karachi
Main course
Gluten-free

Ingredients

Method