Chicken Korma

2015-07-18
  • Yield : 6 serving
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Ingredients

1 kilo gram chicken, cut into 8 pieces (slit with knife)

½ cup ghee or oil

250 grams onion (cut in thin slice)

½ cup cream

 

For the marination

250 grams thick curd

2 tablespoon ginger garlic paste

½ teaspoon turmeric powder

½ tablespoon red chilli powder

5 green chillis (slit)

Salt to taste

 

For the nutty paste

2 tablespoon poppy seeds (khaskhas)

8-10 cashew nuts (kaaju)

8-10 almonds (badaam)

4 cups water  

 

Whole spices

5-6 green cardamom

2 black cardamom

4-5 black pepper

1 stick of cinnamon

1 small piece of mace

1 bay leaf

 

Method

Step 1

Take a big bowl and put all the marination ingredients into this. Mix well and dip all the chicken pieces into this marination then let marinade for 1 hour.

Step 2

Boil poppy seeds, cashew nuts, almonds with four cups of water for 10-15 minutes. Now strain and peel the almond skin, add boiled nuts in a grinder jar with ½ cup of water then grind and make a smooth paste.

Step 3

Heat ½ cup ghee in a thick bottom pan then add all the whole spices as mentioned under whole spices, stir and wait for splutter.

Step 4

Add sliced onions in the same and stir-fry until the golden brown.

Step 5

Add all marinated chicken mixture and one cup water into this then cook with cover on slow flame for 30-35 minutes approx. or until the chicken cooked.

Step 6

Pour nutty paste and stir well then cook again for 10-12 minutes.

Step 7

Now pour cream and mix well then serve hot.

 

Recipe Type: Ingredients:

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