Tuesday, 10 December 2013

Spicy Chicken Korma

•Chicken: ½ kg (cut into med size pieces)
•Cinnamon:a small piece
•Onion:3 med, finely sliced
•Ginger & garlic:1 tbsp each, crushed/grated
•Kashmiri Chilli powder:2- 2½ tsp
•Coriander powder:1 tsp
•Turmeric powder:1 tsp
•Fennel powder – ½ tsp
•Curd:3 tbsp
•Cashew nuts –4
•Poppy seed Paste:3 tbsp
•Coconut milk:2 tbsp(optional)
•Water – 1½ – 2 cups

Marinate the chicken with curd & keep for 1 hour.
Soak the cashews & poppy seeds in 2 tbsp hot water.
Heat oil & add cardamom, cloves, cinnamon.
Add finely sliced onion & cook till it becomes brown colour.

Add crushed ginger & garlic.
Cook for a few minutes.
Add chilli, coriander, turmeric, fennelpowder.
Mix well & cook till the raw smell goes, around 2-3 mins.
Add marinatedchicken pieces, salt. Mix well.
Make sure the chicken pieces are coated with the masala.
Add water & cover & cook.
Grind the soaked cashews & poppy seeds & coconut with enough water to get a smooth paste.
Add this paste to the curry when the chicken is almost done.
Mix well & cook for 3-4 mins.

Add coconut milk (if using) & combine well.
Cook for 2 more mins. 
Remove from flame.
Serve with pulao, rice,paratha or roti.

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