CHICKEN KORMA
INGREDIENTS
Chicken Marinade
2 lbs chic
1/2 lemon juice
2 Tbsps ginger garlic paste
1 tsp salt
Masala paste
2 Tbsp oil
2 medium onions sliced
1 Tbsp cashew or almonds ( can be substituted with an extra tsp of coconut)
1 1/2 Tbsps dry coconut
8 Tbsps full fat yogurt
a fistful of cilantro with stems
3 green chilli peppers
water
And the rest
3 Tbs oil
4 bay leaves
2 sticks of cinnamon
8 cloves
8 cardamoms
1 tsp turmeric
2 tsp Kashmiri chilli powder
4 Tbsp water
2 cups water
2 Tbsp cream
1/2 tsp garam masala
cilantro, a few sprigs
mint leaves, about 6 leaves
DIRECTIONS
1. Marinate the chicken in the marinade for 1 hour
2. Make the masala paste: On medium heat fry the onion in the oil till it is a pale red, then turn down the flame to low and add the nuts and coconut and fry for a minute more. When this masala mixture has cooled blend it with the yogurt, green chillis and cilantro and some water to make a pliant paste. Set aside.
3. On a medium flame fry the whole spices in oil for just 30 seconds then add the marinated chicken and stir till the pieces are seared on all sides. This will take about 5 minutes.
4. Turn down the flame to low and add the turmeric and Kashmiri chilli powder and fry for a half minute and add 4 Tbsps of water.
5. Cover the pan and cook the chicken on low heat for about 7 minutes.
6. Now add the blended masala and stir to coat the chicken pieces evenly. The nuts in the masala can burn easily so stir often moving the masala on the bottom of the pan.
7. Swirl 2 cups of water in the blender jar to collect leftover masala and pour it into the chicken korma along with the cream and raise the heat to high. When the curry comes to a rolling boil lower the heat to medium, cover and cook for another 15-20 minutes till done.
8. Stir in the garam masala and garnish the chicken korma with cilantro and mint.
Enjoy this delicious thing! The work is definitely worth it. :)
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