Awadhi cuisine, deeply rooted in the traditions of the Nawabs of Awadh, is a testament to the region’s luxurious and refined gastronomic heritage. With strong Persian and Mughal influences, it is characterized by slow-cooking techniques (Dum Pukht), aromatic whole spices, and a balance of rich textures and delicate flavors. The cuisine is renowned for its use of ingredients such as saffron, dried fruits, and nuts, along with carefully selected meats and dairy-based gravies.
Among the many celebrated dishes of Awadhi cuisine, korma holds a place of distinction. Traditionally prepared with mutton, korma has evolved to include variations with chicken while retaining its signature slow-cooked richness. Below, we explore two delectable korma recipes: one with chicken and the other with mutton, each carrying the hallmark of Awadhi flavors.
Awadhi Chicken Korma Recipe
Ingredients
- Chicken: 900 grams, on the bone, cut into pieces
- Ghee: 1/3 cup (or oil)
- Onions: 3 medium, finely sliced (about 200 grams)
- Green Cardamom (Choti Elaichi): 5-6 pods, slightly crushed
- Cloves (Long): 5-6
- Ginger Paste: 1 1/2 tablespoons
- Garlic Paste: 1 1/2 tablespoons
- Coriander Powder: 3 teaspoons
- Cumin (Jeera) Powder: 1 teaspoon
- Red Chili Powder: 1 1/2 teaspoons
- Salt: to taste
- Curd (Yogurt): 1 tablespoon
- Zaycca Awadhi Korma Masala: 2 teaspoons
Instructions
- Prepare the Onion Paste:
- Heat ghee in a wok and fry the onions until golden brown. Be cautious to prevent the onions from darkening too much as it might lend a bitter taste to the korma.
- Drain the onions, let them cool, then blend into a smooth paste with the yogurt. Set aside.
- Sauté the Spices:
- In the same wok, using the remaining ghee, sauté the green cardamom and cloves until they start to release their fragrant aromas, about 1-2 minutes.
- Cook the Chicken:
- Add the chicken pieces to the wok and sear on high heat until golden. Remove and keep aside.
- In the remaining oil, add coriander powder, red chili powder, ginger paste, and garlic paste. Cook for 1-2 minutes until the spices are well combined.
- Combine and Simmer:
- Return the chicken to the wok, add the onion-yogurt mixture, and sprinkle in the Zaycca Awadhi Korma Masala. Stir well.
- Season with salt, cover, and let it simmer for about 20 minutes until the chicken is tender and the gravy is aromatic.
- Final Touches:
- If the gravy is too thick, add a little water to adjust the consistency. Taste and adjust the seasoning if necessary.
- Allow the korma to sit for 30 minutes before serving to let the flavors meld beautifully.
Serving Suggestions: Serve this regal Awadhi Chicken Korma with fragrant basmati rice, naan, or paratha. Garnish with fresh cilantro or fried onions for an added touch of flavor and elegance.
Awadhi Mutton Korma Recipe
Ingredients
- Mutton (Bone-in, preferably boti pieces): 900 grams
- Ghee: ½ cup (or oil)
- Onions: 3 medium, finely sliced (about 200 grams)
- Green Cardamom (Choti Elaichi): 5-6 pods, slightly crushed
- Black Cardamom (Badi Elaichi): 1 pod, slightly crushed
- Cloves (Long): 5-6
- Ginger Paste: 2 ½ tablespoons
- Garlic Paste: 1 ½ tablespoon
- Coriander Powder: 3 teaspoons
- Cumin (Jeera) Powder: 1 teaspoon
- Red Chili Powder: 1 ½ teaspoons
- Turmeric Powder: ½ teaspoon
- Salt: to taste
- Curd (Yogurt): ½ cup
- Zaycca Awadhi Korma Masala: 2 teaspoons
- Water or Stock: 1 cup
- Garam Masala / Awadhi Korma Masala: 1 teaspoon (optional, at the end)
Instructions
Prepare the Onion Paste:
- Heat ½ cup ghee in a heavy-bottomed pan or wok.
- Fry the sliced onions until golden brown, stirring frequently to prevent burning.
- Remove from the pan, let cool, and blend into a smooth paste with ½ cup yogurt. Set aside.
Sauté the Spices:
-
In the same pan, add the green cardamom, black cardamom, and cloves, and sauté for 1-2 minutes until fragrant.
Sear the Mutton:
- Add the boti mutton pieces and sear on high heat for 6-8 minutes until browned.
- Remove the mutton and set aside.
Cook the Masala:
-
In the remaining oil, add:
- Coriander powder
- Cumin powder
- Red chili powder
- Turmeric powder
- Ginger-garlic paste
- Cook for 2-3 minutes until the spices are well combined and aromatic.
Combine and Simmer:
- Return the seared mutton to the pan.
- Add the onion-yogurt mixture and sprinkle in Zaycca Awadhi Korma Masala. Stir well.
-
Add 1 cup water or stock, cover, and simmer on low heat for 60-75 minutes, stirring occasionally.
- Pressure Cooker Option: Cook for 4-5 whistles (about 25-30 minutes) on medium heat, then let the pressure release naturally.
Final Touches:
- Once the mutton is tender, taste and adjust salt.
- If the gravy is too thick, add a little warm water to adjust consistency.
- Add garam masala (optional) for extra warmth and depth.
- Cover and let the korma rest for 45 minutes before serving.
Culinary Notes
- Green Cardamom and Cloves: These spices are integral to achieving the authentic fragrance and taste characteristic of Awadhi cuisine.
- Zaycca Awadhi Korma Masala: Our blend enhances the depth and richness of the korma, ensuring each bite is steeped in tradition and flavor. We grind our spice-mixes in small batches for the peak flavour and the home-like taste so you need just a little to achieve excellence.
Cooking Principles: Chicken vs. Mutton
- Chicken cooks faster and absorbs flavors quickly, requiring shorter marination and simmering times.
- Mutton, especially boti pieces, needs extended slow cooking to tenderize, and benefits from additional fat and spices.
- The use of black cardamom in mutton enhances its deep, smoky flavor, which is not needed for chicken.
Each korma recipe reflects these differences, ensuring the best flavor and texture for the respective meats.
The Awadhi Korma is more than just a meal; it's an experience. Each ingredient is a stroke in the vivid painting of Awadh's culinary landscape, designed to transport you to the era of Nawabs with every spoonful. Enjoy this luxurious dish on special occasions, or whenever you wish to indulge in a meal fit for royalty.
