Ingredients
Chicken 1 ½ kg (cut into 12 pieces) Onion 4 (finely sliced) Ginger garlic paste 3 tbsp Red chili powder 2 tbsp Coriander powder 2 tbsp Turmeric powder ½ tsp Salt to taste Yogurt ½ kg (well beaten) Cinnamon sticks 2 Small cardamoms 8 Clove 8 Coconut milk 1 cup Poppy seed 2 tbsp Almond 10 Cashew nuts 10 Shah zeera 1 tsp (into a fine paste) Oil 1 cup Tomato 2 (finely chopped) Mint leaves ½ cup Fresh coriander ½ cup Green chili 3
Cooking Directions
Grind these all ingredients in grinder (poppy seed, almond, cashew nuts, shah zeera) and make paste. In a big pot heat the oil add the whole spices, add onion and fry till golden. Add ginger garlic paste, fresh coriander, mint leaves, green chilies and fry again. Now add the spices powder and roast for a while then add the chicken. Cook chicken till the oil floats, add yogurt, tomatoes, ground paste, coconut milk and add 1 cup of water. Cover the pot and allow to cook, if the chicken is not tender add some water and cook more till tenders.. Let the korma be thicken, leave to simmer for few minutes. Serve with kushka or parathe.
CHICKEN KORMA