Chicken Korma

Prep: 20 minutes | Cook: 30 minutes | Servings: 4

Ingredients

8 medium tomatoes

3 tbsps Oil

1-inch Cinnamon

4 Cardamom

2 Cloves

1 Bay leaf

4 Peppercorns

1 Cup Onion, chopped

Salt to taste

1 ½ tbsp Ginger garlic paste

¾ Cup Cashew nuts

1 tsp Turmeric Powder

1 tbsp Red chili powder

1 tsp Coriander powder

750 gms Chicken, cut in 1 inch cubes

1 tbsp Kasuri Methi

2 tsps Garam Masala

Process

  • Make incision on tomatoes and drop them in boiling water for a minute or two.
  • Remove them with the help of a perforated spoon in a bowl with cold water in it. Peel the tomatoes and de seed them.
  • Once the tomatoes have cooled down, grind them to a fine paste and keep aside.
  • Heat oil in a pan, add cardamom, cloves, bay leaf and peppercorn. Sauté till fragrant.
  • Add onion and cook till translucent. Add salt and ginger garlic paste, sauté for a few seconds.
  • Add cashew nuts, turmeric powder, red chili powder, coriander powder and sauté for few more seconds.
  • Switch off the flame and let it cool down. Mix prepared tomato puree with onion mixture and blend everything to a fine sauce.
  • Return this prepared gravy to the pan and turn the flame to medium high.
  • Add chicken, kasuri methi and garam masala powder, mix everything well.
  • Cover and cook till chicken is tender and fully done.
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