Is there a such thing as an Indian Curry dish that is made with:?!
masala spices
onions, canned tomatoes/paste, ginger, YOGURT OR CREAM, or coconut milk!?
What I'm reading says korma doesn't have tomatoes, or chicken curry doesn't have yogurt, what is correct!?
Am I making this up!?Www@FoodAQ@Com
onions, canned tomatoes/paste, ginger, YOGURT OR CREAM, or coconut milk!?
What I'm reading says korma doesn't have tomatoes, or chicken curry doesn't have yogurt, what is correct!?
Am I making this up!?Www@FoodAQ@Com
Answers:
Your confusion is natural!. It has to do with the evolution of Indian Cuisine!. Don't hold me to date references!. It was not until the invasion of Gauri that India was introduced to Naan!. It was around late 1100s!. Finally, underground Tandoor came to India!. The chicken was cooked in a pot with water with limited number of spices including Turmeric powder salt black pepper and Cinnamon!. That was the original chicken curry!.
It was during Akbar period that Korma was introduced to India!. You can read Akbarnama for original recipe!. Akbar period was during mid 1500s!. The tomato was not introduced to India till late 1700s by Portuguese traders!. So the original Korma really could not have tomatoes!.
Yogurt Tomato and cream conmbination was introduced in 1947 at Motimahal restaurant in Delhi for Late Jawahar Lal Nehru!. It was the first Makhani Chicken!.
The south India remained somewhat isolated from the direct influence of Delhi Sultanate, Mughal empire, and first decade of post independence period!. First post independence decade was crucial period in the evolution as the Cuisine of Jahangir (Lahore) fused with Cuisine of Shahjahan (Delhi)!. South Indians created their own versions by using coconut cream
Ok! let us go back historically,, You are right, Korma never had tomatoes!.
Chicken Curry never had cream or coconut cream till 1947!.
Yogurt and ginger were used to marinate chicken at the decline of Mughal empire (late 1800s) by the royal Awadh kitchens of Nawabs to tendeize and infuse flavors for the visiting Gora Sahib!.
Nowadays, it is almost a tradition to marinate chicken before cooking!.
East India, North India, and West India, still stick to the original concepts of making Korma!.
Most of the moderen restaurants just create their own signature recipes for various dishes and give them old traditional hisorical names!. It does cause confususion!.
I hope my brief explaination was of helpWww@FoodAQ@Com
It was during Akbar period that Korma was introduced to India!. You can read Akbarnama for original recipe!. Akbar period was during mid 1500s!. The tomato was not introduced to India till late 1700s by Portuguese traders!. So the original Korma really could not have tomatoes!.
Yogurt Tomato and cream conmbination was introduced in 1947 at Motimahal restaurant in Delhi for Late Jawahar Lal Nehru!. It was the first Makhani Chicken!.
The south India remained somewhat isolated from the direct influence of Delhi Sultanate, Mughal empire, and first decade of post independence period!. First post independence decade was crucial period in the evolution as the Cuisine of Jahangir (Lahore) fused with Cuisine of Shahjahan (Delhi)!. South Indians created their own versions by using coconut cream
Ok! let us go back historically,, You are right, Korma never had tomatoes!.
Chicken Curry never had cream or coconut cream till 1947!.
Yogurt and ginger were used to marinate chicken at the decline of Mughal empire (late 1800s) by the royal Awadh kitchens of Nawabs to tendeize and infuse flavors for the visiting Gora Sahib!.
Nowadays, it is almost a tradition to marinate chicken before cooking!.
East India, North India, and West India, still stick to the original concepts of making Korma!.
Most of the moderen restaurants just create their own signature recipes for various dishes and give them old traditional hisorical names!. It does cause confususion!.
I hope my brief explaination was of helpWww@FoodAQ@Com
I think the confusion occurs because there are both North Indian (Punjabi) & South Indian curries!. Most Punjabi curries always have a strong tomato and onion base with lots of ginger & garlic!. Punjabi curries are also usually finished off with either yogurt or cream!. Punjabi curries never use coconut or coconut milk in their curries!.
In contrast, most South Indian curries or coastal cuisine curries usually contain coconut!. But there are so many variations, there really is no "wrong" way to make curry!. Some Bengali curries may also use coconut but not extensively like the south!.
So basically, there are 2 types of korma and both are very different!. The North Indian or Punjabi korma is made with a tomato base and is finished using either yogurt or cream!.
http://en!.wikipedia!.org/wiki/Korma
South Indian kormas almost always contain coconut, either freshly grated or coconut milk (usually both)!. They also use curry leaves which are never used in North Indian or Punjabi cuisine!. They are usually vegetarian but the South is also famous for their fish kormas, esp in coastal cuisine!.Www@FoodAQ@Com
In contrast, most South Indian curries or coastal cuisine curries usually contain coconut!. But there are so many variations, there really is no "wrong" way to make curry!. Some Bengali curries may also use coconut but not extensively like the south!.
So basically, there are 2 types of korma and both are very different!. The North Indian or Punjabi korma is made with a tomato base and is finished using either yogurt or cream!.
http://en!.wikipedia!.org/wiki/Korma
South Indian kormas almost always contain coconut, either freshly grated or coconut milk (usually both)!. They also use curry leaves which are never used in North Indian or Punjabi cuisine!. They are usually vegetarian but the South is also famous for their fish kormas, esp in coastal cuisine!.Www@FoodAQ@Com
Recipes from the southern parts of India and the coastal regions use a lot of coconut in their recipes in various forms like freshly grated, dried, coconut milk or cream etc!. A typical mutton/chicken dish from the Maharashtra state in the south-west region of India is made this way!.
Ingredients:
Leg of lamb (cut into 1" pcs) 1/2 kg, Onions(large) 2 no,
Lime Juice, Salt, Oil or Clarified Butter(ghee)
Green Masala: Green Chillies 6, Coriander Leaves 1 bunch,
Mint 1/2 bunch, ginger 2" , Garlic 6 cloves
Red Masala: Dried Coconut(kopra)[grated] 1/2 OR Dessicated Coconut 100 gm,
Onion(large) 1, Poppy Seeds 1 Tsb; Cloves 6, Black Peppercorns 6,
Cinnamon 2", Coriander Seeds 2 Tb; Mace a pinch, Dried Red Chillies 12,
Turmeric Powder 1 Tsp!.
Method:
Wash the lamb pcs!. Finely chop onions!. Make the green masala paste using the above ingredients with as little water as possible!. Mix this green masala paste with the lamb and let it marinate for one hour!.
For Red Masala: Fry the coconut,onion and poppy seeds in a little oil(1-2 tsp) till brown!. Then add the remaining ingredients and saute till they release their aroma!. Make the red paste using water as required!.
In a large vessel take oil or cl!. butter and saute the finely chopped onions in it!. When the onions are translucent, add the marinated lamb, red masala paste and cook for 1 hour or pressure-cook for 1/2 hour!. Now add salt to taste and juice of one lime!.
Garnish with chopped coriander and serve hot with rice or indian bread!.Www@FoodAQ@Com
Ingredients:
Leg of lamb (cut into 1" pcs) 1/2 kg, Onions(large) 2 no,
Lime Juice, Salt, Oil or Clarified Butter(ghee)
Green Masala: Green Chillies 6, Coriander Leaves 1 bunch,
Mint 1/2 bunch, ginger 2" , Garlic 6 cloves
Red Masala: Dried Coconut(kopra)[grated] 1/2 OR Dessicated Coconut 100 gm,
Onion(large) 1, Poppy Seeds 1 Tsb; Cloves 6, Black Peppercorns 6,
Cinnamon 2", Coriander Seeds 2 Tb; Mace a pinch, Dried Red Chillies 12,
Turmeric Powder 1 Tsp!.
Method:
Wash the lamb pcs!. Finely chop onions!. Make the green masala paste using the above ingredients with as little water as possible!. Mix this green masala paste with the lamb and let it marinate for one hour!.
For Red Masala: Fry the coconut,onion and poppy seeds in a little oil(1-2 tsp) till brown!. Then add the remaining ingredients and saute till they release their aroma!. Make the red paste using water as required!.
In a large vessel take oil or cl!. butter and saute the finely chopped onions in it!. When the onions are translucent, add the marinated lamb, red masala paste and cook for 1 hour or pressure-cook for 1/2 hour!. Now add salt to taste and juice of one lime!.
Garnish with chopped coriander and serve hot with rice or indian bread!.Www@FoodAQ@Com
That sounds like tikka masala, which has a tomato & cream sauce!.
The best recipe I've had by far is from America's Test Kitchen:
Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (jalapenos also work well)
1 tablespoon tomato paste
1 tablespoon garam masala (McCormick's is best)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
1!. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl!. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres!. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes!. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside!.
2!. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering!. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes!. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes!. Add crushed tomatoes, sugar, and salt; bring to boil!. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally!. Stir in cream and return to simmer!. Remove pan from heat and cover to keep warm!.
3!. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler!. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan!. Discard excess yogurt mixture!. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking!.
4!. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce)!. Stir in cilantro, adjust seasoning with salt, and serve!.Www@FoodAQ@Com
The best recipe I've had by far is from America's Test Kitchen:
Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (jalapenos also work well)
1 tablespoon tomato paste
1 tablespoon garam masala (McCormick's is best)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
1!. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl!. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres!. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes!. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside!.
2!. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering!. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes!. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes!. Add crushed tomatoes, sugar, and salt; bring to boil!. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally!. Stir in cream and return to simmer!. Remove pan from heat and cover to keep warm!.
3!. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler!. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan!. Discard excess yogurt mixture!. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking!.
4!. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce)!. Stir in cilantro, adjust seasoning with salt, and serve!.Www@FoodAQ@Com
There are lots of Indian curries that have all the ingredients you want, balti chicken, chicken bhuna, chicken dopiaza masala, chicken pasanda (mild like a korma)!.
Have a look at www!.mamtaskitchen!.com, it's the bible of indian foodWww@FoodAQ@Com
Have a look at www!.mamtaskitchen!.com, it's the bible of indian foodWww@FoodAQ@Com
Its like chicken curry but with plenty of coconut milk and plenty of hot chilli plant!.Www@FoodAQ@Com