Chicken Korma Chicken korma is a gravy prepared with onion, ginger & garlic, kashewnuts & hot spices makes it delicious. It can be eaten with bread
or sheermal or regular roti or tandoori. Try this mughlai dish.
Ingredients-
1. Chicken..........250 grams.
2. Onion.........2 medium fine paste.
3. Ginger & garlic paste..........5 tea sp.
4. Red chilli powder.........3 tea sp.
5. Coriander powder..........3 tsp.
6. Turmeric powder..........1/4 tsp.
7. Whole garam masala paste...........2 tea sp.
8. Salt to taste.
9. Curd.........1 cup sour.
10. Oil.
11. Bay leaf - 1, cinnamon - 1 inch, mace - 3-4 stands, green cardamom - 2, cloves - 5, black pepper -5 , large cardamom - 1.
12. Coconut powder..........1 tea sp.
13. Cashew nut.........8-10.
14. Popy seeds(khaskhas).........1 tsp.
15. Red colour.
16. Coriander..........to garnish.
Method-
1. Take chicken wash it, put curd, colour add little bit of salt, ginger & garlic paste keep for 2-3 hours.
2. Make a fine paste of cashewnut coconut and khaskhas after soaking.
3. Put oil 2-3 tea sp heat it add bay leaf, cinnamon, cardamom, cloves, green cardamom & black pepper fry it add other masalas also.
4. Fry marinated chicken into this oil. Let it cook in its juices and curd till it becomes dry.
5. Put 2 large spoon of oil heat it fry onion paste till light pink or golden. It will take 3-4 min.
6. Now add turmeric powder coriander powder and fry well add red chilli powder add salt add water and now add rest of the curd. Add garam masala paste.
7. Now add chicken pieces to it and mix it with masala, now put the cashewnut paste and add water to your requirement.
9. Serve with naan or tandoori.
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