S ome dishes turn heads with heat and flair.
Others? They don’t shout — they whisper.
They don’t demand applause. They simply gather people. Warm hearts. Make rooms feel fuller.
Chicken Korma is one of those dishes.
It doesn’t arrive with drama. It arrives with grace. Creamy, fragrant, subtly spiced — the kind of meal that speaks of heritage, but never overwhelms. Like a well-loved poem in a soft voice.
The Dinner That Didn’t Need a Reason
It wasn’t anyone’s birthday.
There wasn’t an occasion on the calendar.
But last weekend, I sent out a simple text: “Dinner at mine? Nothing fancy. Just us.”
And they came. A few old friends, one of whom brought homemade rotis, another who walked in with a bottle of wine and a playlist that hadn’t changed since 2015. The third arrived late, as always — with stories, laughter, and an empty stomach.
I didn’t want to impress them. I wanted to comfort them. I wanted a dish that said, “I’m glad you’re here.”
So I made Chicken Korma — a Mughal classic that’s always felt like a hug in a bowl.
The Heart of the Dish: Time, Texture, and Oil
I’d made Chicken Korma before, but this time, I changed something small that made a big difference:
Instead of ghee or heavily processed oil, I used Aram Sei’s cold-pressed groundnut oil.
Why? Because this wasn’t a dish for smoke and sizzle. It was a dish for depth.
For balance. For oil that could carry flavor — not mask it.
Chicken Korma — A Mughal-Inspired Classic for Modern Kitchens
Cooked with Aram Sei Cold-Pressed Groundnut Oil
Serves: 4
For the korma:
- Aram Sei cold-pressed groundnut oil: 3 tbsp
- Onions: 2 large, thinly sliced
- Ginger-garlic paste: 1 tbsp
- Cashews or almonds: 8–10 (soaked and ground to a smooth paste)
- Cream: ¼ cup
- Whole spices
- Green cardamom: 4 pods
- Cloves: 4
- Cinnamon stick: 1 small
- Bay leaf: 1
Extras:
- Rose water or Kewra water: ½ tsp (optional)
- Warm water: 1 cup (for gravy consistency)
For the marinade:
- Chicken (bone-in or boneless): 500g
- Yogurt: ½ cup (well-whisked)
- Ginger-garlic paste: 1 tbsp
- Salt: to taste
Ground spices:
- Coriander powder: 1½ tsp
- Cumin powder: 1 tsp
- Red chili powder: 1 tsp (adjust to taste)
- Turmeric powder: ¼ tsp
- Garam masala: ½ tsp
Method: Slow Grace in a Pot
- Marinate the chicken with yogurt, ginger-garlic paste, and salt. Let it sit for at least 30 minutes (the longer, the better).
- In a heavy-bottomed pan, heat Aram Sei’s cold-pressed groundnut oil. Fry the sliced onions until deep golden brown. Remove and set aside to cool — then grind into a smooth paste.
- In the same oil, add the whole spices. Let them bloom for a few seconds.
- Add the marinated chicken and sear lightly on all sides. This locks in flavor.
- Add ginger-garlic paste and sauté until fragrant. Then add the ground spices — coriander, cumin, chili, turmeric. Sauté briefly, without burning.
- Add the onion paste and cashew/almond paste. Stir and cook until the oil begins to separate and the masala smells nutty and rich.
- Add about 1 cup of warm water, cover, and simmer until the chicken is fully cooked and tender (about 20–25 minutes).
- Stir in the cream, followed by kewra or rose water for a delicate floral finish. Sprinkle with garam masala and rest for a few minutes before serving.
The Kind of Cooking That Slows You Down
As the onions browned gently in the oil, I found myself cooking slower — not out of pressure, but peace.
The kitchen filled with that deep, sweet aroma of caramelized onions and cloves, and the nut paste blended into the curry like silk. I stirred it slowly, letting each ingredient become part of something larger — like the friends gathering in my living room, each one carrying stories, jokes, memories.
I didn’t rush. I didn’t multitask. I just cooked.
And when I finally added the cream, the garam masala, and a splash of rose water — the curry didn’t just smell elegant.
It felt like it had taken its time. Like it had grown into itself.
What Makes Aram Sei’s Groundnut Oil Perfect for Korma?
Not all oils are created equal — especially when you’re working with delicate, layered dishes like korma
Aram Sei’s cold-pressed groundnut oil is:
- Naturally nutty — complementing the almond and onion base
- Heat-stable — so it holds through sautéing, browning, and simmering
- Cold-pressed using traditional wooden presses
- Chemical-free and additive-free — nothing but real, honest oil
It didn’t coat the dish in grease.
It lifted the dish into something refined, fragrant, and satisfying.
A Table Full of People — and Something More
By 8 p.m., we were gathered around the table — rotis stacked, wine poured, a candle flickering beside the salad no one touched.
The first bite was quiet. Always a good sign.
Then came a low “mmm” from the friend who usually critiques everything.
And then, second helpings — third, even.
No one asked for the recipe. But everyone asked when I’d make it again.
Cooking with Intention Leaves a Mark
That night wasn’t about perfection. It was about presence.
The right people, the right dish, and an oil that understood the assignment.
Aram Sei didn’t just sit in the pan.
It shaped the entire experience — lightening the curry, elevating the flavor, and leaving behind none of the heaviness that usually follows a rich meal.
Cooking with Intention Leaves a Mark
It was a reminder:
That food doesn’t always need fireworks. Sometimes, all it needs is grace.
A soft curry.
A group of people who feel like home. And a bottle of oil that respects your recipe the way you do.
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