Chicken Korma

Recipe by Kiran Khan – Islamabad, Pakistan

November 19, 2012

Ingredients:

2 kg- Chicken, skinless

500 gm. Yogurt

1 tbsp. Ginger paste

1 tbsp. Garlic paste

1 big- Onion, golden fried and crushed

2 tsp. Chili powder

Salt to taste

¼ tsp. Turmeric powder

1 tsp. Coriander powder

1 tbsp. Khashkhash/Poppy seeds

½ tsp. Kalonji/ Nigella seeds

5 Green chilies paste

4 tbsp. Oil

½ tsp. Cumin seeds

4- Whole green chilies

1 tbsp. Ginger Julienne

½ cup- Coriander leaves, chopped

Method:

1. In a bowl mix together yogurt, ginger paste, garlic paste, fried onion, chili powder, salt, turmeric powder, coriander powder, khashkhash, kalonji, green chili paste and 2 tbsp. oil.

2. Marinate chicken pieces with this yogurt mixture for about 4 hours.

3. Heat 2 tbsp. oil in a kadai/wok add cumin seeds.

4. Then add marinated chicken and fry for few minutes.

5. Add little water to it and cook until the oil comes out.

6. Add whole green chilies, julienne ginger and coriander leaves.

7. Close it with an air tight lid and put chicken korma in dum for few minutes.

8. Serve hot.