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Clean chicken and add turmeric powder, salt, ginger-garlic paste, red chilli powder and curd.
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Mix well, marinate for 30 minutes to an hour with lid covered in a refrigerator.
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Let’s prepare spices to the gravy. Dry roast cinnamon sticks, green cardamoms, cloves, cashew and pepper corn in low to medium temperature. Let them cool.
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Slice onions into thin pieces, heat oil in a pan and fry onions to golden brown on medium temperature, drain excess oil and keep aside to cool.
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In remaining oil add few cinnamon sticks, cloves, bay leaf and cardamom and sauté for a while.
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Add marinated chicken and close the lid. Cook for 10 minutes till pieces become soft.
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While chicken is being cooked, let’s prepare spice paste. Add fried onions and make a paste of it.
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Add cashew and other spices in a grinder and make soft-paste by adding adequate water.
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Open the lid, stir pieces and add yoghurt cream, onion paste and cashew paste. Mix well.
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Add dry coconut powder, mint leaves and add little water to acquire soft gravy.
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Cook for 2 minutes so that you get soft gravy, sprinkle coriander powder so that gravy thickens.
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Garnish with coriander leaves and serve Chicken Korma Recipe hot with steam rice or with Indian bread like chapati or paratha.