Irani style Chicken Korma चिकन कोरमा बनाने की विधि spicy Chicken Walnut Korma

For Ginger Garlic Paste

• In a bowl, add Green chillies, ginger, garlic cloves, oil, salt to taste, tender coriander stem.
• Transfer it into a grinder jar and grind into a smooth paste.
• Keep aside for further use.

For Marination

• In a large bowl, add chicken drumstick, salt to taste, prepared ginger garlic paste and marinate well.
• keep it aside for further use.

For Walnut Paste

• In a shallow pan, add walnut, salt to taste and dry roast for 7-8 minutes on moderate heat.
• Once the walnuts are roasted, transfer it into a bowl and add curd.
• Transfer the mixture into a grinder jar and grind into a smooth paste. Keep aside for further use.

For Cooking Chicken

• In a shallow pan, add oil, once it’s hot, add marinated chicken and cook on medium flame for 10-15 minutes.

For Tempering

• In a handi, add oil once it’s hot, add cinnamon stick, bay leaf, onions and saute them for a while.
• Once the onions turn golden brown in color, add curd and cook for a while.
• Now, add prepared walnut paste and saute on moderate heat.
• Add coriander powder, turmeric powder, degi red chili powder and saute it.
• Now, add water and get it to a quick boil then add tamarind pulp, salt to taste and let it cook.
• Add roasted chicken into it and let it cook for 10-12 minutes on moderate heat.
• Once the chicken is cooked well, transfer it into a serving dish.
• Garnish with chili oil, roasted walnuts, pomegranate pearls and coriander sprig.
• Serve hot with roti.

For Roasting Walnut

• In a small shallow pan, add ghee once the ghee is hot, add walnuts and roast them for 1-2 minutes on low flame.
• Keep it aside for further use.