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Chicken korma (lemmy.world)
submitted 1 month ago by to c/cooking@lemmy.world
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Been making a lot of indian curries recently. It's been a couole of years since I last made chicken korma and I remember back then the recipe I used was very basic and simple.

This time I spent a lot of time researching the recipe, looking at different variations, regional differences, the history of the dish and while also trying to justify why certain things are done in a scientific way.

Then I tabulated my findings and created one recipe out of all of them. I can't really claim credit for my recipe nor do I know if my recipe is even authentic. All I know if that is was delicious and the chicken came out insanely tender.

I'll comment the recipe below.

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[–] [S] 1 point 1 month ago* (1 child)

Yeah for authenticity ghee is probably preferred.

The main reason why I don't use ghee is because I don't cook enough indian food to buy it regularly and I didn't want to commit to an entire jar of it just to make a couple of dishes.

I would say another thing I saw again and again during my research was the insistence of using bone-in chicken. I'm certain it would taste better but I'm too lazy for it 😅

As for the marinading, I would say half the recipes I found marinaded and the other half didn't. From a food science perspective it made sense to me to marinade the chicken. You could experiment with and without and see if there is a significant difference. I didn't feel like it was that much more work for me which is why I marinaded.

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  • [–] 4 points 1 month ago

    Bone-in is always more flavourful, but a pain to eat. Boneless easier to eat, never tastes as good. I like to brown the meat in a pan, bone in first then cook in the marinade. My best results are when using a pressure cooker.

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