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Chicken Korma

 INGREDIENTS:

  1. Chicken Thighs (boneless/bone in) 800 grams
  2. Yogurt 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 2 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. Remove and set aside to cool down. Blend into a smooth paste.

In the same pan, heat the remaining 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 the oil starts separating.

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