It is my mother-in-laws’ (MIL) birthday today. We started the day with a “surprise” of sorts – cake, pastries and presents. After the cake was cut, eaten and pictures clicked at 12 midnight, we paused the celebrations with plans for the next day.
One of my roles in “a special day for MIL” plan was to cook.
MIL insists that she is a breakfast person but I have never seen her eat. On a “good” day, she enjoys bread with jam and tea. So, I made her tea and served it with bread, jam and plain cake. She was pleased (and would have been more so had the tea been hot instead of lukewarm).
We all know I am no culinary expert and struggle with the most basic of meals. We had decided that I will make Chicken Korma for her.
Korma sounded grand and intimidating. I asked MIL for the recipe and she gave me a very simple version of it. I had also asked my mom and her recipe included marinating the meat; but as I got through to her too late, I went ahead with the simple version.
- Chicken – ½ Kg
- Ginger & garlic paste – 2 tbsp
- Onions – 3 (medium)
- Yogurt – ¼ kg
- National’s Korma Masala – ½ packet
- Water – 2 cups
- Oil – 2/3 cup
- Green Chilies – 5 (optional)
Cut onions and deep fry them, until golden brown. Take them off the stove, transfer on to a clean plate and leave them to dry.
Using the same oil (after filtering it), add ginger-garlic paste and chicken. Stir it lightly till chicken goes white on the outside. Flame should not be too high or low.
Add National’s Korma Masala and mix it well with the chicken. Let it cook for 15 minutes. Make sure you properly stir every few minutes to avoid burning at the bottom.
On the side, grind onion and yogurt together till it becomes a thick paste.
Add onion and yogurt’s paste to the pot, and mix well. Let it cook for 5 minutes, and taste. This is to make sure that nothing is missing, and that salt and spice are in required proportion. You may add green chilies now, if you like.
Cover your pot and let the chicken cook for another 10 minutes.
Garnish with ginger, green chilies and coriander leaves.
Serve hot, with naan, raita, green salad and steamed rice.