Chicken Korma

Ingredients

• 500 gBoneless chicken
• 1/4 tsp eachCoriander, cumin and turmeric powder
• 1/2 tspRed chilli powder
• 1/4 tspGaram masala
• 1/2 tspSalt
• 1.5 cupsYoghurt (marinade)
• 1 tspGarlic paste
• 2 tspGinger, grated
• 3 tbspCashew paste
• 2 tbspCoriander leaves
• 2Green chillies, slit
• 1 cupTomatoes, grated
• 3Cloves
• 1 pieceCinnamon stick
• 2Bay leaves
• 3Dried red chillies, crushed
• 1 tspRed chilli paste
• 1/4 cupFresh cream
• 3 tbspCooking oil

Method

1. 1

   Marinate the chicken in curd, garlic paste, ginger, cashew paste, coriander leaves, slit green chillies, salt and half the spices. Rest 1 hour in the fridge.

2. 2

   Heat oil in a heavy pan. Add cloves, cinnamon, bay leaves and dried red chillies. Sizzle 30 seconds.

3. 3

   Add the marinated chicken with all its marinade. Cook on a medium flame 8 minutes.

4. 4

   Add the grated tomato and red chilli paste. Cook another 5 minutes.

5. 5

   Add the remaining spices and 1/2 cup water. Cover and cook on a low flame for 15 minutes until the chicken is tender and the gravy thickens.

6. 6

   Stir in fresh cream and garam masala. Cook 2 more minutes.

7. 7

   Garnish with coriander leaves. Serve with sheermal, naan or rumali roti.