Chicken Korma

Chicken pieces marinated in saffron-almond-cashew nut paste.

Ingredients

600 GMS Chicken, cut into large pieces

Oil or butter

250 GMS tomatoes, cut into thick slices

1 bay leaf

For Marination:

200 ml curd

1 tsp. Salt

1 tsp. chili powder

1 tsp. ginger-garlic paste

1 1/2 tsp. garam masala powder

10 GMS cashewnuts, powdered

7 almonds, powdered

10 GMS coriander-cumin powder

5 GMS desiccated coconut

1/2 tsp. turmeric powder

A few strands of saffron

4 green chilies, slit lengthwise

1 tbsp. coriander leaves, finely chopped

2 onions, ground to a paste and fried till golden

Serve with

    Serve hot with rice.

Method

1.Make slits in the chicken pieces and apply the marinade mixture.
2.Keep aside for 6-8 hours.
3.Heat oil or butter in a pan. Add the tomato slices, fry for two minutes and remove from oil. Keep them aside.
4.Add the bay leaf and fry for a minute. Add the marinated chicken and fry for five minutes on high heat.
5.Add one cup water and simmer until done.
6.Serve hot, garnished with the fried tomato slices.