Chicken korma

Very good, need to reduce onions because flavor is overwhelming

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Let's start by cleaning and washing the chicken well. Pat dry and add to bowl along with ginger garlic paste, lemon juice and salt. Mix well and set aside for an hour.

Step 2

While the chicken is marinating let's make the masala powder. Dry roast (hi broil 2-3 min) coriander seeds, shahi jeera, dried red chillies, black pepper, cloves, cashew nuts, fennel seeds n poppy seeds. Allow to cool for a bit and grind the whole spices to powder.

Step 3

In a small bowl add the yogurt and the ground spices and mix well. Set aside.

Step 4

Take a heavy bottomed pan, add ghee, Garlic, ginger and blended onions until pink. Add bay leaves and cardamom.

Step 5

Next add the chicken, red chilli powder, garam masala powder , salt and mix well. Cook on medium heat for 3 - 4 minutes.

Step 6

Add in the yogurt and mix well. Next add in the saffon which we had infused in milk. Allow to simmer for 2 - 3 minutes.

Step 7

Now add 1 cup water, give a good mix. Cover the pan and let the chicken cook until tender and cooked through and the gravy with desired consistency is achieved.

Step 8

Check seasoning, sprinkle a little more garam masala and mix. Garnish with freshly chopped coriander leaves n some browned onions.

Step 9

Serve while still hot with flatbread of choice or rice and some salad.