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Clean and wash the chicken. People who are worried about fat cholesterol content then you can avoid the skin.
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Cut it into big pieces ( approximately 10 - 15 pieces)
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Take some hot water and soak poppy seeds for about 15 minutes.
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Add soaked poppy seeds, whole red chilies, green cardamom, cumin seeds, garlic, coriander seeds and grated fresh coconut powder to the grinder and make a smooth paste.
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On the other hand heat oil in a saucepan and fry sliced onions, once you find onions changing color, add ginger paste and stir for a while.
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Add chicken pieces and cook on high flame for 3-4 minutes.
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Make sure pieces doesn't stick to the bottom, stir continuously.
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Now add ground paste, 1 cup of water and salt as per your taste and cook on low flame.
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Once it is cooed add beaten yogurt/ curd and cook further for 3 minutes on low flame.
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For additional flavor finish it with fresh cream.
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Chicken Korma is ready to serve. Serve hot garnished with coriander leaves.