Chicken Korma

Ingredients

• 800  grams of chicken.
• 2  Cups slightly sour curd .
• ½  Cup cashew nut paste .
• 4  cloves .
• ½  tsp turmeric powder .
• 1  tbsp each of ginger, garlic and green chilly pastes .
• 1  tsp each of cumin and coriander powders .
• 1  cardamom crushed .
• 1  tbsp ghee / butter .
• Salt to taste .
  Golden brown fried onion rings, fresh cream and finely chopped coriander leaves for garnishing.

Method 

• Heat ghee / butter in a heavy-bottomed pan on medium level till hot. 
• Add the ginger-garlic and chilly pastes and fry for a few more seconds. 
• Add curd and fry on medium level for about 3  minute(s).
• Add the chicken pieces, little water and mix well. 
• Cover and cook on medium level for about 15  minutes or till the chicken is half - cooked. 
• Add the cashew nut paste and fry for a little while. 
• Add water as required and sprinkle salt to taste. Mix well. 
• Cover and cook on low heat for about 15  minutes or till the chicken is tenderized and the gravy is thick.
• Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander.  

Note

• Soak cashew nuts in water for 1/2 hour or so before making a paste. Alternatively, the cashew nut paste can be replaced by either grinding fried poppy seeds or grated coconut.
• For best results, ghee should be used as the cooking medium.