Chicken Korma - Nausheen Nawaz

Recipe Ingredients

3/4 cup	177ml	Ghee or oil
2 cups	125g / 4.4oz	Onions - thinly sliced (medium)
1 cup	237ml	Plain yogurt
2		Bay leaves
8		Cloves
1 teaspoon	5ml	Black pepper
6		Green cardamoms
1/2 teaspoon	2.5ml	Black cumin
1 tablespoon	15ml	Garlic paste
1 tablespoon	15ml	Fresh ginger paste
3 teaspoons	15ml	Ground coriander
1 teaspoon	5ml	Garam masala
1 teaspoon	5ml	Chile powder
1 1/2 teaspoons	7.5ml	Salt
2 1/2 lbs	1135g / 40oz	Chickens, or mutton - cut into pieces

Recipe Instructions

1. Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.

2. Reheat the oil over medium heat, add bay leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently saute for about 5 minutes. (add little water if the mixture sticks to the bottom of the pan.) Add meat and fry for another 5 minutes. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender.

3. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until all the yogurt has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 12 cup of water. Bring to a boil and remove from heat.

4. Sprinkle with coriander and serve hot with Naan.

Source:
Nausheen Nawaz Pakisan

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