CHICKEN KORMA

INGREDIENTS:

  • Chicken : 1 kg
  • Garlic paste -Ginger paste : 1 Tbsp
  • Salt : to taste
  • oil : 3 tablespoons
  • Cumin seeds 1 teaspoon
  • Onionschopped : 3
  • Poppy seeds (khuskhus/posto) soaked and ground : 2 tablespoons
  • Cashewnuts soaked and ground : 8-10
  • Desiccated coconut 2 tablespoons
  • Curd : 1/4 cup
  • Turmeric powder : 1 tsp
  • Red chilli powder : 1 tbsp
  • Garam masala powder : 2 tsp
  • Coriander powder : 1 tbsp
  • Green chillies slit : 2-3
  • Thick cream : 1/4 cup​
  • Fresh coriander leaves chopped : few

METHOD :

  • Marinate chicken in ginger paste, garlic paste,curd and salt and keep for half an hour.
  • Heat the oil in a kadai and add cumin seeds. When the seeds begin to change colour, add onions and sauté till light brown.
  • Add cashewnut paste, poppy seeds paste, desiccated coconut and sauté till fat separates. Add the chicken pieces, and stir well till masala coats the chicken. Add the turmeric powder, red chilli powder, garam masala powder, coriander powder and slit green chllies and stir well. Add two cups water and bring it to boil. Adjust salt. Cover and cook for fifteen to twenty minutes or till chicken is done. Lastly add cream and stir well.
  • Serve hot, garnished with the remaining cream and chopped coriander leaves.