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

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