Cauliflower Chicken Korma

Yesterday, for some reason, I felt like cooking something… anything spicy, in a rich gravy. Unorganized people as we are, I couldn’t find much to work on. Here’s what we ended up with – and I must say, though it doesn’t look as nice as I would have wanted it to, I loved every bite!! Do *not* eat this with rice – rotis or even better, naan is the way to go with this one.

Cauliflower and Chicken Korma
  • 250 grams Chicken, boneless, diced
  • 250 grams, cauliflower florets
  • 100 grams cashew nuts
  • 2 large onions, pureed
  • 2 green chillies, ground to a paste
  • 1.5 tbsp ginger paste
  • 1.5 tbsp garlic paste

Masala:

  • 2 small green cardamoms
  • 1 large cardamom
  • 4 cloves
  • 1 tsp fresh ground pepper
  • 2 pieces star anise
  • 1 inch cinnamon
  • 1 bay leaf

Method:

  1. Grind all the ingredients mentioned above under ‘masala’, except the pepper and the bay leaf, into a fine powder
  2. Grind the cashew nuts, till its a rough powder. Don’t overdo it, else it becomes clumpy due to the oil it contains
  3. Heat some ghee [clarified butter] in a pan
  4. On high heat, stir fry the pieces of chicken till they’re golden brown. Reserve.
  5. Heat a little more ghee [about 3 tbsp]
  6. Add the masala powder, pepper and the bay leaf.
  7. Stir for about 5 seconds.
  8. Add the onion puree. Stir and fry well for 2 minutes.
  9. Add the green chilli paste, ground cashew nuts, garlic paste and ginger paste.
  10. Stir constantly and fry on a low flame for about 5 minutes.
  11. Add the cauliflower florets. Stir so the mixture coats all of them.
  12. Stir for a minute.
  13. Add the chicken – stir for a minute.
  14. Add about 2 cups of water and cooker covered for 15 minutes, or till the cauliflower is tender [not soggy] and the chicken is done. Do not pre-blanch the cauliflower for this one.
  15. Remember to replenish the water if the gravy gets too thick. It should be thick enough to coat your finger well, but no more and no less.

Note: For a vegetarian version, leave out the chicken and add carrots, beans and diced potatoes. Adjust cooking time accordingly.

Serve with hot rotis or naans.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.