Chicken Korma

We are almost at the end of the year 2012. New Year brings in joy, laughter and parties. So what are your plans this year? I have no special plans other than having a scrumptious dinner together. If you are hosting a party tonight and looking for a last minute idea, this recipe of chicken korma will rock your party.

Chicken korma has silky smooth gravy with a light golden color. The gravy is mild and flavored with garam masala and saffron. The satiny smooth gravy is attained by straining the gravy and finally mixing with the chicken. This recipe is a real hit in any lunch or dinner menu. Give it a try on New year or any other days of the year and enjoy.

Chicken Korma

Recipe serves: 2-4 people

Adapted from Sanjeev Kapoor

750 grams chicken with bone
2 table spoons ginger- garlic paste
Salt to taste
1 teaspoon red chilli powder
2-3 whole green cardamoms
2-3 whole cloves
2 bay leaves
2 green chillies slit
½ cup cashew paste
½ cup whisked yogurt
1 table spoon coriander powder
1 teaspoon garam masala powder
Few streaks of saffron
Fresh cream ¼ cup
1 tablespoon chopped coriander leaves
2 table spoons white oil for cooking

First clean and wash the chicken pieces and marinate with 1 table spoon of ginger garlic paste, salt and red chilli powder and keep aside.

Heat a big pan and add 1 tablespoon of oil and when the oil is hot add the whole cardamoms, cloves and bay leaves. Next add the remaining ginger-garlic paste and stir well for 3-4 minutes in medium heat. Add the green chillies and the cashew paste and mix in well. Stir for couple of minutes until the raw smell of the spices is no more. Add little water if the mixture is too dry as the cashew paste tends to stick to the pan. Add the whisked yogurt and keep stirring the mixture in a low flame. Now add a cup of water, salt and continue to cook for some time. When the gravy is thick switch off the heat, strain the gravy and set aside.

Meanwhile in a separate pan add the remaining oil and add the marinated chicken and sear it in high heat for 5 minutes. When the chicken is well seared from all sides add the prepared gravy and a cup of water, coriander powder, garam masala powder, the saffron streaks and mix well. Cover the pan and let it cook in a low flame for 10 -12 minutes or until the chicken is cooked through. While the chicken is cooking make sure that the gravy in not too thick or else add some water. Once the chicken is cooked, add the cream and switch off the heat. Transfer it in a serving bowl and garnish with chopped coriander leaves. Serve hot with any Indian bread or rice.

Enjoy!