Indian cuisine is something that is spicy in nature and has a variety of interesting recipes. My grandparents had a chance to spend two years of their lives in this amazing country called India. This was the time where my grandmother had this chance to learn some of the finest recipes which had the reflection of Indian tradition and culture.
And it was my good luck that even I had a chance to learn such recipe from my grandmother, the recipe is called Chicken korma.
Ingredients
1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, 1 cup sour yogurt, 2 cloves, 1 cardamom, ¼ teaspoon turmeric powder, 1 teaspoon cumin seeds, 1 tablespoon ghee (clarified butter), ¼ cup cashew nut paste, ½ tablespoon green chilly paste, 1 teaspoon garam masala (hot spice mix), 400 grams chicken boneless, and salt to taste.
Procedure
Now, pour some ghee into a thick bottomed pan. When the ghee begins to boil add cloves and crushed cardamom into the ghee and heat it. Mix them well until and unless the color of cloves become dark red and after this add cumin seeds into it. After the whole mixture turns golden in color add garam masala, sauté, add turmeric and coriander powder into it, and mix the mixture well.
Now, put some ginger paste into it and mix it well, also add some chili paste into the mixture. Now add some yogurt into the mixture and simmer the heat so the mixture gets cooked well. Now add chicken along with very little amount of water into it.
Cover the pan with a lid and cook it until it is half cooked. After this open the lid up and add some cashew nut paste and salt to taste to the mixture. Now stir the mixture well and again put the lid on to let the gravy get cooked well so that it forms a thick dark gravy.
After 20 minutes of cooking it on low heat take it off from the burner and garnish it with fried onions and fresh creams, and your Chicken Korma is ready to serve.
