Chicken Korma - 1

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Chicken
		Oil or butter
3		Tomatoes - cut into thick slices (250 g)
1		Bay leaf
		Mix For The Marinade
1 cup	237ml	Yogurt
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Chile powder
1 tablespoon	15ml	Ginger-garlic paste
1 1/2 teaspoons	7.5ml	Garam masala powder
10		Cashew nuts - powdered
7		Almonds - powdered
1 teaspoon	5ml	Coriander-cumin powder
5		Desiccated coconut
1/2 teaspoon	2.5ml	Turmeric powder
		A few strands saffron
4		Green chiles - slit lengthwise
1/4 cup	10g / 0.4oz	Coriander leaves - chopped fine
2		Onions - ground to a paste

Recipe Instructions

Cut the chicken into large pieces and make slits in the chicken pieces and apply the marinade mixture. Keep aside for two to three hours.

Heat four tbs of ghee or oil in a pan. Add the onion and fry until golden. Add the tomato slices, fry for two minutes and remove from oil. Keep them aside.

Add the bay leaf and fry for a minute. Add the marinated chicken and fry for five minutes on high heat.

Add one cup water and simmer for about 20 minutes or until done.

Serve hot, garnished with the fried tomato slices.

Source:
Bill Wight

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