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Chicken Korma

 INGREDIENTS:

  1. Chicken Thighs (boneless/bone in) 800 gram
  2. Curd 1/2 cup
  3. Ginger-Garlic Paste 2 tbsp
  4. White Pepper Powder 1 tsp
  5. Salt as required
  6. Oil 4 tbsp
  7. Onion 3 medium sized (thinly sliced)
  8. Cashews 20-25
  9. Green Chilis 4-6
  10. Coriander Leaves chopped a handful
  11. Bay Leaves 1-2
  12. Cloves 3-4
  13. Cinnamon Stick 1 inch
  14. Green Cardamom 3-4
  15. Cream 1/2 cup

METHOD:

Serving size: 3-4

Marinate the chicken with curd, salt, white pepper powder and ginger-garlic paste. Refrigerate for 1 hour or overnight.

Heat 2 tbsp oil in a deep pan and stir fry the sliced onions, cashews, green chilis and coriander leaves. Make sure not to change the color of the onions. Remove and set aside to cool down. Blend everything until you have a smooth paste.

In the same pan heat the rest of the oil. Add the bay leaves, cinnamon sticks, cloves and green cardamom. Sauté for 5-10 seconds. 

Drop in the chicken pieces and cook until the raw smell of the ginger garlic paste disappears and oil starts separating.

Pour in the prepared paste as well as 1/2 cup water. Cook over medium heat for 15minutes, stirring occasionally.

Add the cream and reduce the heat to low. Simmer for another 5 -7 minutes. Garnish with chopped coriander leaves.

Serve chicken korma with jeera rice, roti, naan or paratha. 





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