Chicken Korma

Chicken Korma Chicken korma has its origin in Mughlai cuisine. Chicken Korma is prepared by cooking the chicken pieces in a mix of yoghurt, spices and nuts paste.  The chicken requires a generous coating of spices and is cooked thoroughly in hot ghee. The cooking procedure involves a careful mingling of yoghurt with the chicken juice. The flavor of chicken korma comes from spices like ground coriander, cardamom, cumin etc. Chicken korma is a party dish, usually relished with pulao or parathas. I got the privilege to taste chicken korma during the anniversary party of one of my relatives. It still remains for me a memorable dish. Cooking time: 30 minutes  Preparation time: 15 minutes Serves: 2 Chicken Korma Ingredients Boneless chicken-400 grams Yoghurt-1 cup Cashew nut paste-1/4 cup Cloves-2 Cardamom-1 Cumin seeds-1 teaspoon Garam masala-1 teaspoon Coriander powder-1 teaspoon Ginger-garlic paste-1 tablespoon Green chilly paste-1/2 tablespoon Turmeric powder-1/4 teaspoon Ghee-1 tablespoon Salt to taste Chopped onion-1/2 cup Oil-1 teaspoon Fresh cream-1/2 cup Chicken Korma Cooking Method In a heavy bottomed pan, heat ghee until it begins boiling. Then add cloves, crushed cardamom and sauté. Further add cumin seeds and sauté till all ingredients change color Add turmeric powder, garam masala, coriander powder, ginger-garlic paste, green chilly paste and sauté till the raw smell vanishes. Pour yoghurt, simmer and cook for about 5 minutes. Add the chicken and very little water. Make sure that the water is not much, for the gravy is supposed to be dense. Cover and cook until the chicken is half cooked. In the meantime, fry the chopped onion in oil and keep aside Add cashew nut paste, salt to the chicken mix and cook further until the chicken grows tender. To test the tenderness of chicken, you can poke the chicken with a fork. Your chicken korma is ready for serving Serving instruction Garnish with fried onion and fresh cream and serve hot with paratha or pulao.