Chicken Korma (Rezala)

There is a confusion about Rezala and Korma. If you a search in the internet, you will see what you know as Korma, some people call it Rezala and vice versa. Some call it white chicken curry, which is a bit insult to this rich Muglai dish! Probably came to India with the Mughals from Persia.

This is a festive dish, it is meant to be cooked purely in ghee, yes it is rich and it is supposed to be rich. But gone are those days when people enjoyed rich food without guilt.

Basically it is a curry cooked with whole spices, (British Royal family would not like it, we have been told while visiting Royal Yacht Britannia's dining room that they despise biting into whole spice and any newly hired chefs were told never to use whole spices!)

There are many different versions, I had quite a few, some of them are very thick with lots of onion and cream, usually served in Indian/Bangladeshi restaurants in the UK. Call me biased but I like the Bengali version. After visiting Tajmahal in Agra, at dinner time. I thought what could be a better place to have a classic Mughal dish so I ordered Korma and what I got was a muddy looking curry - great disappointment. I like a little bit of colour which comes from the fried onion. Here is my version:

Ingredients: (list of ingredients is endless and can put many people off, but relax, cooking is quite simple)

• Chicken 1 kg
• Oil 1/4 cup
• Ghee 1/4 cup
• Onion paste 1 cup
• Fried onion (beresta) 1 cup
• Freshly grated Ginger 3 tbsp
• Freshly grated Garlic 2 tbsp
• Cardamon (elachi) 6-8
• Clove (long) 6-8
• Cinnamon 2 inch 
• Sugar 2 tsp
• Salt 2 tsp (to taste)
• Green chilli 4-6
• Red chilli 4-6
• Nutmeg (jayfol) 1/2 tsp
• Mace (joytri) 1/2 tsp
• Yogurt 2 tbsp
• Sesame seed paste or Tahini 1 tbsp
• Saffron - pinch
• Golden Sultanas (kismis or raisins) 1/4 cup
• Cashew nuts 1/4 cup
• Rose water 2 tbsp (at the end)

Cooking: 

• Fry the onion Ginger and Garlic paste in oil and ghee on medium heat.
• Add half of the fried onion and everything else except Rosewater (because it will evaporate)
• Cook stirring for 5 minutes 
• Add chicken and fry in the masala for few minutes until chicken is well coated and turn slightly opaque white.
• Add 1/4 cup of hot water
• Cover the pot with a lid.
• Turn the heat down to minimum and simmer for 30-40 minutes (depending on the size on the chicken pieces)
• after every 10 to 15 minutes give it a gentle stir and cover again.
• Sprinkle Rosewater all over once cooking is finished. 

To serve, garnish with the remaining fried onion sprinkled over.

Ideas: 

1. Variations: You can use the same recipe for Meat, Seafood, Boiled Egg even Vegetable (cauliflower, peas and carrot will go well) You will only need to adjust the simmering time, 10 min for fish and veg, 90 mins for meat. 
2. Malai Curry: If you have made Korma you can make Malai Curry. Take out the bottom 8 items (from nutmeg to rosewater) from the ingredient list. Add 1 full can (400ml) of coconut milk, and you will have a fantastic Malai Curry. You can add 1 tbsp desiccated coconut + 1 tbsp Fish sauce + 1 tbsp Soy Sauce + some lemon grass to lift it up to pro level. You can add a little colour by using 1 tsp Turmeric and/or Paprika if you like.