Chicken Hara Bhara Korma Recipe

Chicken Hara Bhara Korma Recipe

Chicken Hara Bhara Korma is a delicious and vibrant Indian dish that combines tender chicken cooked in a green gravy rich with spinach, cilantro (coriander), and mint. It’s known for its fresh green color and aromatic flavors. Here’s how you can make Chicken Hara Bhara Korma at home:

Taste and Experience:

Chicken Hara Bhara Korma is celebrated for its fresh green color and aromatic flavors. The combination of spinach, cilantro, and mint in the green paste lends a refreshing taste to the dish, while the creamy and mildly spiced gravy coats the tender chicken pieces perfectly. This dish is a treat for both the eyes and the taste buds, making it a delightful choice for special occasions or everyday meals.

Appearance:

Chicken Hara Bhara Korma has a striking green hue, thanks to the generous use of spinach, cilantro (coriander), and mint in its preparation. The green color is not only visually appealing but also signifies the freshness and abundance of green herbs used in the dish.

Aroma:

The aroma of Chicken Hara Bhara Korma is deeply aromatic, with the earthy notes of spinach and the fresh, herbaceous fragrance of cilantro and mint. As it simmers with spices like cumin, garam masala, and ginger-garlic paste, the kitchen fills with a tantalizing aroma that promises a flavorful dining experience.

Flavor Profile:

The flavor profile of Chicken Hara Bhara Korma is balanced and complex. The chicken pieces are marinated in yogurt and spices, which tenderizes them and infuses them with a mild tanginess. The green paste made from spinach, cilantro, and mint adds a refreshing and slightly sweet undertone to the dish. This is complemented by the warmth of cumin, the richness of garam masala, and a hint of spiciness from green chilies and red chili powder. The addition of cream or coconut milk (optional) lends a creamy texture and richness to the gravy, tying all the flavors together.

Texture:

The texture of Chicken Hara Bhara Korma is creamy and velvety, thanks to the smooth green paste and the addition of cream or coconut milk. The chicken pieces are tender and succulent, absorbing the flavors of the marinade and the green gravy.

Cultural Significance:

Chicken Hara Bhara Korma originates from Indian cuisine, where korma dishes are known for their rich and flavorful gravies. “Hara Bhara” translates to “green” in Hindi, highlighting the dish’s emphasis on fresh green herbs. It is often served during festive occasions, family gatherings, and celebrations, showcasing the diversity and richness of Indian culinary traditions.

Serving and Enjoyment:

Chicken Hara Bhara Korma is typically served hot as a main dish accompanied by naan bread, roti, or steamed basmati rice. It is garnished with fresh cilantro leaves, which add a burst of color and freshness to the dish. The creamy texture and aromatic flavors make it a comforting and satisfying choice for a hearty meal.

Versatility:

While traditionally made with chicken, you can also adapt the recipe to include other proteins such as lamb, paneer (Indian cottage cheese), or mixed vegetables for a vegetarian version. Adjust the spice levels and creaminess according to your taste preferences to create a personalized version of this classic dish.

Conclusion:

Chicken Hara Bhara Korma is not only a feast for the senses but also a testament to the richness and diversity of Indian cuisine. With its vibrant green color, aromatic flavors, and creamy texture, it promises a culinary journey that delights both newcomers to Indian food and seasoned enthusiasts alike. Whether enjoyed during festive occasions or as a comforting meal at home, Chicken Hara Bhara Korma offers a memorable dining experience that celebrates the beauty of fresh ingredients and the artistry of Indian culinary traditions.

Instruments Required:

1. **Large Pot or Dutch Oven**: For cooking the korma.

2. **Blender or Food Processor**: For making the green paste.

3. **Mixing Bowl**: For marinating the chicken.

4. **Spatula or Wooden Spoon**: For stirring and mixing.

5. **Knife and Cutting Board**: For chopping ingredients.

Ingredients:

– 500 grams Chicken, cut into bite-sized pieces

– 1 cup Spinach Leaves

– 1 cup Coriander Leaves

– 1/2 cup Mint Leaves

– 1 Onion, finely chopped

– 2 Tomatoes, finely chopped

– 2 Green Chilies, chopped

– 1 tablespoon Ginger Garlic Paste

– 1/2 cup Yogurt

– 1/4 cup Cashew Nuts, soaked in warm water for 30 minutes

– 1/4 cup Fresh Cream

– 1 teaspoon Cumin Seeds

– 1 teaspoon Coriander Powder

– 1/2 teaspoon Turmeric Powder

– 1/2 teaspoon Garam Masala Powder

– 1/4 teaspoon Ground Cardamom

– Salt to taste

– Vegetable Oil or Ghee

– Fresh Coriander Leaves, for garnish

Instructions:

Making the Green Paste:

1. In a blender or food processor, combine spinach leaves, coriander leaves, mint leaves, green chilies, and cashew nuts. Blend until you get a smooth green paste. Set aside.

Marinating the Chicken:

1. In a mixing bowl, combine the chicken pieces with ginger garlic paste, yogurt, coriander powder, turmeric powder, garam masala powder, ground cardamom, and salt. Mix well to coat the chicken pieces evenly. Let it marinate for at least 30 minutes.

Cooking the Korma:

1. Heat some vegetable oil or ghee in a large pot or Dutch oven over medium heat.

2. Add cumin seeds to the hot oil and let them splutter.

3. Add the finely chopped onions to the pot and sauté until they turn golden brown.

4. Stir in the chopped tomatoes and cook until they become soft and mushy.

5. Add the marinated chicken pieces to the pot along with any remaining marinade. Cook for about 5-7 minutes until the chicken starts to brown slightly.

6. Pour in the green paste prepared earlier and mix well to combine with the chicken.

7. Cover the pot and let the korma simmer on low heat for about 15-20 minutes, or until the chicken is cooked through and tender.

8. Stir in the fresh cream and cook for another 2-3 minutes.

9. Taste the korma and adjust the seasoning if necessary.

Serving:

1. Transfer the Chicken Hara Bhara Korma to a serving dish.

2. Garnish with fresh coriander leaves.

3. Serve hot with rice, naan, or paratha.

Serving Size:

This recipe makes approximately 4 servings of Chicken Hara Bhara Korma, depending on the portion size.

Cooking Time:

The total cooking time for Chicken Hara Bhara Korma is approximately 45-50 minutes, including preparation, marination, and cooking. Adjust the cooking time based on the thickness of the chicken pieces and your preferred consistency of the korma.