Chicken Korma

Chicken Korma

Serves: 3

You will need

2 teaspoon oil / ghee
3 cloves
3 cardamoms
3 cinnamon sticks
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon salt (or to taste)
500 g chicken, cut into medium size pieces
1 cup (100 ml) water
1/4 teaspoon cardamom powder (elaichi powder)
2 teaspoon chopped coriander leaves

Other ingredients

2 tablespoon (30 g) brown onion paste
2 tablespoon (30 g) ginger - garlic paste
1 tablespoon (15 ml) cashew nut paste
2 tablespoon curd / yogurt

Method

For brown onion paste:

Heat 1 tablespoon oil on a medium heat. Fry 2 chopped onions till golden brown (approximate frying time 12 minutes on a medium heat) and make a smooth paste in a mixer. Do not add water while grinding. Keep aside.

For cashew nut paste:

Soak 10 cashew nuts in 2 tablespoon water for 2 hours and make a smooth paste in a mixer.

Final preparation:

Wash and clean chicken pieces. Drain out water thoroughly.

Heat 2 teaspoon oil / ghee in a wide pan on a medium heat. Fry cinnamon, cardamom and cloves until fragrant and light brown color.

Add brown onion paste, ginger - garlic paste, cashew nut paste, yogurt, Kashmiri red chilli powder, salt to taste, chicken pieces and 1 cup water (100 ml). Mix all the ingredients well. Cover with a tight lid and cook on a low to medium heat for 40 - 45 minutes or until chicken pieces softens / gravy thickens / fragrant. Switch off the heat.

Sprinkle cardamom powder and mix well. Decorate with chopped coriander leaves and serve with any Indian breads (Naan / Rotis / Chapati) or Pulao / Rice of your choice.