Chicken Korma easy recipe

4 Chicken Pieces (combination of thighs and drumsticks)
1.5 medium Bombay Onions pureed
3 tbsp ginger garlic paste (marinate the chicken)
2 tbsp desiccated coconut
2 tbsp coconut powder
10 cashew nuts
1 tbsp poppy seeds
2 tbsp yogurt
2 tspn chilli powder (or as required)
1 tbsp coriander chopped finely
4 tbsp ghee
4 green cardamom
3 cloves
1 cinnamon stick
4 pepper corns
1 tspn powdered black cardamom
salt as per taste

- You can also garnish with chopped cashews, raisins, cottage cheese
- Add sugar if you need it to be more mild and sweet
- Replace the chicken with a variety of vegetable to the same recipe for a vegetable korma else add vegetables for chicken and vegetable korma

Marinate the chicken with the ginger garlic paste salt and chilli powder. Keep aside for 30mins
Soak with a little water the cashews, coconut powder, desiccated coconut and poppy seeds then grind with the yogurt to a fine paste.
Heat the ghee and add pepper corns, cinnamon stick, cloves, green cardamom until it splutters but do not burn it.
Add the pureed onions and let them cook until all the water in it evaporates and there is no raw onion smell.
Put in the marinated chicken and coat it with the pureed onion paste and let it cook till its golden.
Add the cashew, coconut, poppy seeds, yogurt paste to this mixture along with some water. Close the lid and let it cook on a slow flame
Once the curry is reduced to its size with a nice aroma and consistency, stir in some black cardamom powder and garnish with the chopped coriander.
Sprinkle some lemon juice for enhanced flavor
Close the lid and serve hot.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ALL_SMILES_4U.