Chicken Korma

Sonali

Wash and clean the chicken pieces. Add some salt, turmeric powder, ginger and garlic paste, and red chili powder and mix nicely with hands. Keep these marinated for 20 minutes. Prepare the yogurt by whisking it nicely until smooth and keep aside. Take hands full of cashews, some sesame seeds, desiccated coconut 🥥 , a red chili 🌶 dry, and green chili. By adding some water grind these to form a paste out of it. Strain with water and use the smooth mixture of cashew paste for the curry. Keep these aside until you prepare the onion 🧅 paste and cook the chicken.

Into a frying pan add some oil and add all the whole spices one by one to sauté. Then add the thinly sliced onions 🧅 Saute few minutes until soft and cook these for around 10 minutes using some water until translucent and cooked well. Keeping the flame low is important. Do not let the onions get brown. Just cook it well until you get a nice aroma out of it. Let cool the mixture then grind these nicely to prepare a paste out of it and keep aside.

By using 3 tablespoons of ghee fry this onion paste. Make sure the ghee should not be too hot when you pour the onion paste into it to avoid burning 🔥 of the onions. Stir continuously and cook the onions until 90 % moisture evaporate.

Then add the chicken pieces into it and cook for a few minutes. Cover and cook the chicken pieces by turning and flipping on all the sides nicely. You will see gradually the mixture starts to leave the oil on the sides and the chicken starts to cook and turns white. At this point add the whisked yogurt. Cover and cook further for about 10 to 12 minutes or until you see the mixture leaves oil and the chicken is halfway cooked. Now add the prepared cashew paste and mix in well. Sprinkle some salt, nutmeg ground, and give it a final mix. Cover and cook 20 minutes or until done ✔️

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Cook Time 40

Servings: 4

Course: Main Course

Cuisine: Indian

Ingredients

To marinate the chicken we nee

800 grams Chicken
1 teaspoon Salt
1 teaspoon Red chili powder
1/2 teaspoon Turmeric powder
2 teaspoons Ginger paste
2 teaspoons Garlic paste

Whole spices we need

2 Black cardammoms
6 Green Cardamoms
5 Cloves
A small piece Mace
1 inch Cinamon stick
A pinch Nutmeg ground

For preparing Cashew paste mixture we need

1/2 cup Cashews raw
1 Dry red chili
1 Green chili
5 teaspoons Sesame seeds
5 teaspoons Descicated coconut powder
Some water to grind and strain the mixture

Other ingredients

2 to 3 tablespoons Oil
3 tablespoons Ghee (clarified butter
Coriander leaves to garnish
Some extra salt to sprinkle required