ZAFRANI CHICKEN KORMA

     'Zafrani Chicken Korma/Mughlai Zafrani Murg' is a rich & delicious Curry from Mughlai Cuisine.  This Korma has another name Shadhiwala Chicken Korma, as it is one commonly served dish in most of the North Indian & Pakistani Wedding Banquets.  The richness of this Korma, with a unique flavour, taste and aroma appeal the taste buds instantly.  The name 'Zafrani' in a dish specially mentions that it is a special dish, mostly cooked in the imperial kitchens of the Mughal Empire, and was primarily named so because of the presence of the main ingredient Zafran i.e., Saffron. 
     Zafrani represents the cooking styles used in North India. In the South, we can find this type of cooking in Hyderabad, mainly cooked in the kitchens of Nizams and Nawabs. In the Deccan region, this classic dish is strongly influenced by Central Asian Cuisine. Zafrani Biriyani is yet another popular dish along with Zafrani Korma, a princely legacy of the Nizams of Hyderabad. A recipe with a flamboyant past, the opulence of this kind of recipes is that it has been bought forth through generations.  Along with the trade influence from Persia, Arabia & Turkey, locally unavailable ingredients became an addition in Royal Kitchens and Saffron still remains an ingredient of royal delicacy.  But today, it is mostly cooked in Daawats(Banquets) and in pre-wedding functions.
      Though this recipe calls for an extra number of ingredients, this Korma can be prepared easily within no time.  The silky texture of the Korma comes from the Onion & Nuts Paste mix and the combination of Curd/Yogurt whisked along with Spices.  Though it is a mildly spiced Curry, Kashmiri Chilli Powder used in Zafrani Korma gives the curry a vibrant colour. Addition of Saffron and Kewra Essence gives a wonderful aroma to the Curry. Like many other royal dishes, originally Zafrani Chicken Korma is also cooked on a slow wood fire. Korma cooked by open lid simmering technique called DUM-PUKTH on a very low flame so that Yoghurt/Curd doesn't curdle. But for our convenience, we can get it perfected by slow cooking the Korma in a pan using the same technique. Slow-cooking yields a rich and creamy Zafrani Chicken Korma with a perfectly cooked soft & succulent chicken pieces in a silky textured gravy.  This Zafrani Chicken Korma goes well with both Roti & Rice.
 

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Cuisine  -  Indian (North India), Pakistani
Course - Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30 - 45 Minutes

HOW TO COOK ZAFRANI CHICKEN KORMA

ZAFRANI CHICKEN KORMA

 

INGREDIENTS:

For Curd-Masala Paste:

Curd - 3 Tbspn
Green Chillies - 2 Nos.
Cumin Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 1 Tbspn

For Onion Paste:

Fried Onions - 1/2 Cup
Cashew Nuts - 5-6 Nos.
Almonds - 5-6 Nos.
Curd - 4 Tbspn
Saffron - 1 Pinch

For Spice Powder:

Nutmeg - 1/4 Piece
Mace - 1 Small Petal
Black Cardamom - 1 Pod
Green Cardamom - 3-4 Pods
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.
Fennel - 1 Tspn

For Zafrani Chicken Korma:

Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Kewra Essence - 1/4 Tspn

To Splutter:

Oil - 2 Tbspn
Ghee - 2 Tbspn
Bay Leaf - 2 Nos.
Black Cardamom - 1 No.
Cinnamon - 1" Piece -  2 Sticks
Cloves - 2-3 Nos.

METHOD:

• Clean, Wash and drain the Chicken Pieces in a colander and keep it aside.
• Soak Almonds and Cashew Nuts in warm water for about 10 - 15 Minutes. 
• Soak Saffron strands in warm water/milk for 5-10 Minutes.
• Grind the ingredients mentioned under 'For Onion Paste', into a fine paste and keep it aside.
• Finely chop the Green Chillies and whisk it along with the ingredients mentioned under 'For Masala Paste'.
• Whisk the ingredients until it is well combined and keep it aside.
• Heat Oil & Ghee in a Pan, splutter the spices mentioned under 'To Splutter' on a low flame for few minutes.
• Add the Chicken Pieces to the above ingredients and pan sear the pieces until the colour changes.
• Pan sear the chicken pieces on a low flame.
• Next, add Ginger Garlic paste to the above along with a dash of Salt.
• Saute the Ginger Garlic Paste on a low flame until the raw flavour goes. 
• Now pour in the whisked Curd-Masala Paste and cook this on a low flame until chicken pieces are well cooked.
• Once the Chicken Pieces turn tender and cooked, pour in the Onion Paste.
• Cook this on a low flame for few minutes or until Oil separates from the Korma.
• Meanwhile, grind the ingredients mentioned under 'For Spice Powder' into a fine powder.
• Add this freshly ground Spice Powder to the curry and give a quick stir.
• Drizzle the Kewrs Essence and mix well.
• Cook the Zafrani Chicken Korma on a low flame until it reaches the desired consistency.
• Once cooked, switch off the flame and leave the pan on the stovetop undisturbed for about 20-30 minutes.
• Serve Zafrani Chicken Korma hot, garnished with finely chopped Coriander Leaves, julienned Ginger strips and few slivers of Almonds.

SERVING SUGGESTIONS: 

This Zafrani Chicken Korma can be served along with both ROTI & RICE :

 INDIAN BREADS:

• Naan, 
• Kulcha,
• Parotta,
• Chapati, 
• Paratha,
• Batura,
• Romali Roti,etc.,

RICE DISHES:

Can also serve Zafrani Chicken Korma with

• Biriyani,  
• Pulao,
• Malabar Ghee Rice/Nei Choru, 
• Steamed Basmati Rice.

NOTES :

• Pan searing the Chicken Pieces yields perfectly textures, soft, succulent and juicy Chicken pieces in the Korma.
• The Onion Paste and Curd-Masla Paste gives a silky texture to the Zafrani Korma.
• I have used Kashmiri Chilli Powder in this recipe which is the trick behind vibrant Korma.
• Can also use any other Red Chilli Powder, adjust accordingly.
• Zafrani Chicken Korma is a mildly spiced Curry.
• If you do not have fried Onions, can saute finely chopped onions on a low flame until it turns into golden brown in colour and then grind it along with other ingredients for the 'Onion Paste' mixture.
• Do not over-caramelize the onions or burn it, which will alter the taste of the Korma.