Tantalize your taste buds with a culinary journey to Afghanistan through the exquisite flavors of Afghan-style chicken korma. This delectable dish, also known as "Chicken Korma e Alu Balai," is a harmonious blend of tender chicken, aromatic spices, and the tangy zest of dried sour plums. Our collection of recipes takes you on a step-by-step guide to recreate this authentic Afghan delicacy in your own kitchen. From the initial preparation of marinating the chicken in yogurt and spices to the final simmering of the korma sauce, each recipe provides detailed instructions and helpful tips to ensure a flavorful and successful outcome.
Discover variations of the classic chicken korma recipe, including a vegetarian version that swaps chicken for eggplant. For those who love bold flavors, there's a recipe that incorporates the smokiness of grilled chicken. And if you're short on time, a quick and easy version using a pressure cooker is also included. Additionally, we offer a delightful recipe for Afghan-style yogurt sauce, a perfect accompaniment to enhance the flavors of the korma.
Indulge in the vibrant tapestry of Afghan cuisine with our comprehensive guide to chicken korma. Embark on a culinary adventure and savor the authentic taste of this beloved dish, whether you're a seasoned cook or just starting your culinary explorations. Let your taste buds embark on a journey to the heart of Afghanistan, where spices dance and flavors come alive.
AFGHAN-STYLE CHICKEN KORMA WITH DRIED SOUR PLUMS
Add dried sour plums to this Afghan-inspired curry to impart an interesting salty, sour flavour. If you can't get them, use dried sour cherries instead
Provided by Diana Henry
Categories Dinner
Time 1h15m
Number Of Ingredients 16
Steps:
- Put the chana dhal in a bowl, cover with water and leave to soak for 3 hrs. Meanwhile, put the dried plums or cherries in a second bowl, cover with warm water and leave to soak for 1 hr.
- Heat the oil in a deep 30cm frying pan, and brown the chicken pieces in batches, seasoning as you go. Transfer the browned chicken to a bowl as you cook.
- Add the onions to the pan and fry over a medium-low heat for 8-10 mins until soft and pale gold. This takes a bit of time. Add the ginger and garlic, and cook for another 3 mins, then add the turmeric. Stir everything together until the spices are fragrant.
- Drain the chana dhal and tip into the pan along with the tomatoes and chillies. Continue to cook, stirring occasionally until the tomatoes have collapsed slightly. Stir in the yogurt, stock and some more seasoning. Return the chicken pieces and any resting juices to the pan, then drain the plums and mix these in. Bring everything to just under the boil (it's important that the mixture doesn't fully boil, or the yogurt will curdle), then turn the heat down to low. Cover and cook for about 15 mins, then remove the lid and cook for 15-20 mins more until the chicken is cooked through and the liquid has thickened.
- Scatter over the sliced chillies and coriander, then serve with lemon or lime wedges, and flatbreads or rice.
Nutrition Facts : Calories 349 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
AFGHANI CHICKEN
Steps:
- Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
- Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.
AFGHAN - STYLE CHICKEN (MURGH)
This is a recipe that is in the BBQ Bible by Steven Raichlen that he says "despite the name, this recipe comes from India, not Afghanistan. It's the specialty of New Delhi's famous Karim restaurant." Note: Make sure to allow 4-6 hours to strain yogurt and 4-6 hours to marinade the chicken.
Provided by diner524
Categories Chicken Thigh & Leg
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator, for 4 to 6 hours.
- 2. Remove the drained yogurt from the refrigerator (it will be quite thick) and discard the liquid. Transfer the yogurt to a large nonreactive bowl. Add the garlic, ginger, onion, lemon juice, cayenne, salt, black pepper, and cumin seeds and whisk to blend. Set aside while you prepare the chicken.
- 3. Remove and discard the skin from the chicken pieces, then rinse the pieces under cold running water. Drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in each piece. Add the chicken to the marinade in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
- 4. Preheat the grill to high. (Note: For best results, use charcoal.).
- 5. When ready to grill, oil the grill grate. Remove the chicken from the marinade and arrange on the hot grate. Grill, turning with tongs, until nicely browned on the outside and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a drumstick or thigh, 8 to 10 minutes per side (16 to 20 minutes in all).
- 6. Transfer the chicken to serving plates or a platter and serve immediately, garnished with onion, tomato, cucumber, and radish slices and lemon wedges.
Nutrition Facts : Calories 601.4, Fat 38.8, SaturatedFat 12.3, Cholesterol 233.5, Sodium 1037, Carbohydrate 9.3, Fiber 0.6, Sugar 6.5, Protein 51.3
Tips:
- For a richer flavor, marinate the chicken in the yogurt, ginger, garlic, and spices for at least 30 minutes before cooking.
- If you don't have dried sour plums, you can substitute them with other dried fruits such as apricots, raisins, or cranberries.
- To make the korma sauce creamier, add a dollop of heavy cream or coconut milk at the end of cooking.
- Serve the korma with steamed rice, naan bread, or roti.
Conclusion:
This Afghan-style chicken korma is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, yogurt, spices, and dried sour plums creates a rich and flavorful sauce that is sure to please everyone at the table.
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