CHICKEN KORMA

Ingredients

• Chicken, on bone – 750 gm
• Onion beresta (fried sliced onion) – 2 large size
• Ginger-garlic paste – 1 tsp
• Lemon juice – 2 tsp
• Bay leaves – 2
• Green cardamom – 3 to 4
• Cashew nut paste – ½ cup
• Yogurt, whisked – ½ cup
• Coriander powder – 1 tsp
• Pepper powder – 1 tsp
• Red chilli powder – 1 tsp
• Garam masala powder – 1 tsp
• Nutmeg powder & mace powder – 1 tsp
• Green chillies – 4 to 5
• Coriander leaves, chopped – 2 tsp
• Salt – to taste
• Oil – as requied
• Butter – 2 tsp

Method

Marinate the chicken pieces with lemon juice and ½ tsp of salt. 

Heat 1 tsp of butter in pan/ kadai. When it melts, add green cardamom and bay leaves. Add ginger garlic paste. Fry for 2 mins. Add cashew nut paste. Fry till the raw smell of cashew nut goes away. Add whisked yogurt. Stir well. Add red chilli powder, coriander powder, pepper powder, nutmeg & mace powder and salt. Cook it till the masala leaves oil.

Now in another kadai, heat 3 tsp of oil. Fry the chicken pieces for 5 mins. Add onion beresta and green chillies. Fry it for another 2 to 3 mins. Now add the premade gravy to it. Add some warm water. Cook it with covered lid in medium flame. Cook till the chicken are nicely soft. Add chopped coriander leaves and 1 tsp of butter when the gravy becomes thick. Enjoy it with rice / naan.