After writing my post on authentic cooking classes at Akbar Palace, the Nigams reached out to me to come and take the class.  My Sunday afternoon was free and it had been sometime since I had taken an Indian cooking course so I was in.  The Nigam’s generously shared the class and below is their recipe for Chicken Korma.

The classes are taught by Kalpana Nigam and her daughter-in-law, Neha Nigam. Because the cooking class is held in the dining room at the restaurant, there is little space for hands-on and most of the mise en place was done prior to the class.  Kalpana has been teaching the class for many years with students who continue to attend for over five years. 

There were about a dozen of us taking the class. We gathered around the make shift kitchen, recipes in hand.  Kalpana had her timing down perfectly so all the dishes were ready at once for the students to enjoy.  We all enjoyed Indian tea as well as the dishes taught.

There are always cooking tips to be learned along with the recipes like drain your chopped onions on paper towels before cooking, put a split in your whole chili peppers before frying, soak your paneer cheese in warm salted water before use and it will make it soft and fluffy. 

The recipes change month to month; during my class we learned Chicken Korma (recipe below), Alu Beans and Vegetable Pakodas. 

The next class will be held Sunday, July 10, 2011 and starts at 3:30 p.m.

Flavors of India

Chicken Korma

Ingredients:

1 ½ lb chicken breast cut into 1”cubes

Marination:

2 tbsp cashew powder

1 ½ tsp ginger paste

1 ½ tsp garlic paste

1 tsp garam masala

1 tsp chili powder

1 tsp cumin (seed) powder

1/8 tsp cardamom powder

2 tsp coriander powder

Salt to taste

1 1/4  cup plain yoghurt

3-4 tbsp oil

2 ½ cup sliced onions

2/3 cup water

½ cup heavy cream ( optional)

Cilantro leaves for garnish

Directions:

1. Mix together cashew powder, ginger, garlic, garam masala, chili powder, cumin powder, green cardamom powder, coriander powder, salt in yoghurt.
2. Then mix in chicken pieces, and marinate for about ½ an hour.
3. Heat oil in a heavy bottom pan, and add the sliced onions to the pan, and sauté until golden brown.
4. Add the chicken mixture and stir fry for some time, to mix all ingredients well.
5. Add water, cover and simmer till chicken is thoroughly cooked.
6. Add heavy cream, and stir fry for some time, to mix all ingredients well.
7. Garnish with fresh cilantro leaves. Serve hot.

Cooking Classes are taught the first Sunday of the month with the exception of July which will be July 10th due to the 4th of July holiday weekend. 

Contact Kaplana Nigam ~  flavorsofindia@hotmail.com ~ 410-655-1600

Akbar Palace Restaurant

3541 Brenbrook Drive
Randallstown, MD 21133
 

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