Chicken Korma

Chicken Korma , said to be originated in Central Asia is consisting of meat or vegetables braised in a spiced sauce made with yogurt cream, nut or seed paste. I have had this dish many times in restaurants but never tried at home. Yesterday when I was chatting in a whatsapp group of my home town in Assam, one of our friend has posted a chicken korma recipe. It was so easy and simple when I went through it that I decided to make it for lunch today. Moreover PB is down with fever and as obvious wanted some spicy food which would suit his taste bud now. Very minimum ingredient , very simple steps to follow. And the taste is just so amazing. In this recipe there is no use of nuts or cream as the traditional way of making korma requires.

Ingredients:

Chicken: 500 gms
Curd: 4 tbsp
Milk: 1/2 cup
Onion: 1 medium size finely chopped
Garlic,ginger & onion paste: I used one small piece of ginger, 5-6 cloves of garlic & a small onion & made a paste altogether
Green chillies: 2, cut into halves
Bay leaf: 3
Cardamom: 4-5
Cinnamon : 4
Cloves: 3-4
Raisin: 1 tsp
Sugar: 1/2 tsp
Ghee: 4 tsp
Salt to taste
Garam Masala: 1 tsp
Coriander & cumin powder: 1 tsp each
Red chilli powder: 1/2 tsp (Kashmiri mirch)
water if required
Fresh coriander to garnish

Method:

Clean & wash the chicken. Marinate with the curd and salt. Keep it for abut 15 minutes.

In a pan heat ghee, add the bay leaves, cardamom, cinnamon, cloves and allow them to crackle. Now add the chopped onion first & fry. Then add rest of the ingredients, fry them and add some portion of the milk and mix everything well. Cook till you get a creamy gravy like consistency. Add the marinated chicken now and mix well. Cook for about 5-10 minutes in low to medium heat with lid on. Finally add the remaining milk , stir and cover with the lid and let the chicken cook in low to medium heat.. Check & stir in between till the chicken gets  tender (approx. another 10-15 minutes) .In case you find the gravy becoming dry add some water. Check for seasoning.

Transfer the chicken korma to serving bowl and garnish with coriander. Serve  hot with rice or roti.