Chicken Korma

 Chicken Korma

Ingredients :

1 Cup Oil

3 Medium size Onion finely sliced (250g)

1 cup Curd

2tbsp Ginger Garlic Paste 

2 bay leaves 

7 - 8 Green Cardamom 

5 - 6 Cloves 

3tbsp Coriander Powdee

1tbsp Degi Mirch

1tbsp Kasmiri Red Chilli Powder

1½ tsp Salt 

1 kg Chicken 

Spice Mix

2tsp Black Cumin Seeds

6 Green Cardamoms

½ tsp Black Pepper Corns

½ Mace 

1/8 Nutmeg 

1 tsp Kewra water 

You can add 1/2 cup milk to adjust the consistency of gravy ( don’t add water )

Method :

1. Heat oil in a vessel. Add thinly sliced onions and fry till light golden brown. Remove the onions and let the oil come to room temperature. Freeze the fried onions for 10 mins. Crush them with your hand and set aside.

2. In the same oil, add curd, ginger garlic paste, whole spices, coriander powder, degi mirch and salt. Mix well.

3. Add chicken and mix well. 

4. Turn on the flame & cook on high heat till it starts boiling.

5. Cover with lid and cook on low flame for 10 - 15 mins.

6. Grind above mentioned spices to make a fine powder.

7. Add crushed fried onions and spice mix. Mix well and cook for 5 - 7 mins.

8. Add kewra water and mix well. 

9. Chicken korma is typically served with bread like naan, roti, or parathas, or with rice, such as steamed basmati rice or jeera rice.