Ingredients: 400 grams boneless chicken, 1 cup sour curd(yoghurt), ¼ cup cashew nut paste, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 teaspoon garam masala(hot spice mix), 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ tablespoon green chilly paste, ¼ teaspoon turmeric powder, 1 tablespoon butter and salt to taste.
Method of Preparation: Take a thick bottomed pan and heat the butter. When the butter melts, add the cloves and crushed cardamom. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and sauté till the masala blends well. Now put in the ginger garlic paste and green chilly paste. Sauté briefly and pour in the curd. Simmer and cook fro five minutes and keep stirring. Now add the chicken and very little water and mix it all up. Cover the pan with a lid and cook till it is half cooked. Add the cashew nut paste and salt to taste. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve.
Tags: chicken korma, indian chicken gravy recipe, indian chicken recipe
