Korma – A Savory Spiced Gravy

Savory Chicken Korma is a warmly spiced recipe cooked with caramelized onions and toasted nuts. Then they are pureed to bring out the depth of flavor in the sauce. The caramelized onion and nut puree is one key in layering flavors int he sauce. The puree is used as the braising liquid to cook the seasoned chicken thighs.

Meats used to make korma vary from chicken, beef, pork, lamb or even goat. Substituting these proteins for vegetables that can be braised in the sauce to build flavors is a great vegetarian option. As the Korma gravy or sauce simmers away braising the meats or vegetables, the flavors of the spices, onions and yogurt build.

Serve with basmati rice, naan and a chutney.

Korma or Qorma?

Qorma comes from the Hindi-Urdu language, when translated to English means “braise”. Korma is an English assimilation of the word Qorma. The dish’s origin comes from the Mughlai cuisine where the Empire spread through the Indian subcontinent.

Korma is best known as a dish from India and Pakistan that is made with spices of the region. Cardamom, Cumin, Coriander, Cinnamon, Cloves, Black Pepper & Nutmeg all rolled up into a popular spice blend called Garam Masala.

Garam Masala Spice Blend

Garam, meaning ‘hot’, and Masala, meaning ‘spices’, may lead you to believe it is spicy. Reading over these ingredients do not scream ‘spicy’. The blend of spice ingredients are more of warming flavors. Using garam masala gives my senses the feeling of baking for the holidays. Baking for the holidays uses some of the same spices, cinnamon, nutmeg, cloves and cardamom.

Searing to Build Flavors

In this recipe, marinating the chicken in yogurt, ginger, garlic and garam masala overnight or even a couple of days allow the flavors to infuse into the meat.

Building the flavors of the sauce starts with caramelizing the onions and toasting the nuts. Assemble the sauce before searing the chicken. This allows the process of cooking the Savory Chicken Korma easier. See the recipe for instructions.

I recommend searing the chicken in ghee (Indian Clarified Butter) as it helps to build the traditional flavors. If ghee is unavailable substituting vegetable oil to sear the chicken is just fine.

Ensure the pan is hot before adding the ghee. Heat the ghee to be able to hear the sizzle of the meat hitting the ghee. Allow the marinated chicken to sear on the first side to allow the marinade to begin to caramelize the marinade. Sear for a couple of minutes on both sides to build the flavors of the spices.

During the assembling process, take care to layer the flavors of the braising liquid. Searing the chicken is the first layer of flavor in the pot. Continual layering of flavors in the process of assembling the sauce is key to developing the sauce. The flavors are built upon starting with caramelizing the onions and toasting the nuts and pureed into the rest of the ingredients.

Braise the chicken for about a half an hour, serve with basmati rice and some naan.

Enjoy!