MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Korma
Categories: Chicken, Indian
Yield: 8 Servings

MMMMM--------------------------CHICKEN-------------------------------
1 kg Chicken; with bone
2 lg Onions; thinly sliced
1/2 c Oil; to fry onion
1/2 c Thick curd; whipped
2 tb Desiccated coconut
8 Almonds or whole cashews
2 Green chilies
2 tb Ghee
1/2 ts Sugar
1/2 ts Garam masala
1/8 ts Nutmeg; a big pinch

MMMMM------------------------WHOLE SPICES-----------------------------
4 Green cardamom
3 Cloves; up to 4
1 Black cardamom
1 Whole mace
1 Bay leaf
1 Cinnamon stick (1")
5 Black peppercorns; up to 6

MMMMM--------------------------MARINADE-------------------------------
1 1/2 tb Ginger garlic paste
2 tb Curd; whipped
2 ts Red chilli powder
1 ts Kashmiri red chilli powder
1 tb Coriander powder
1 ts Garma masala
1 ts Salt

Marinate Chicken:

Clean Chicken. Add ginger garlic paste, curd, and rest of the spice
powder. Marinate for at least 4 hours up to 24 hours.

Soak almonds/cashews in warm water for 20 minutes. Make a puree with
water.

Toast coconut until light golden brown in colour and aromatic.

Fried Onion Paste:

Heat oil in a deep pan. Add thinly sliced onion. Add a pinch of salt.
Cook on medium to high heat for 7-8 minutes. When the Onions have
softened reduce the heat and cook further. Keep stirring in between
for even browning. When the onion is light golden brown in colour,
remove from the pan, drain extra oil and keep it aside.

Keep in mind not to brown the onions too much, else it will turn
bitter. Once the onions are out of the pan, while resting the colour
will darken a little more.

Make a thick paste of fried onion and curd.

Chicken Korma:

Take out the marinated chicken from the refrigerator and let it rest
for 30 minutes on the kitchen counter.

In a kadhai/skillet heat ghee. Add whole spices and cook for
30 seconds until aromatic.

Add marinated chicken and stir fry it on high heat for 7-8 minutes.
Keep stirring to avoid burning. The chicken will get nicely seared
with few brown spots here and there.

Add slit green chile, toasted coconut, brown onion paste, almond
puree. Mix well and cook for 5 minutes on high heat.

Lower heat, add 1-1/2 cups of water, sugar and salt to taste (remember
there is salt in marination). Mix well, cover and cook on low heat
for 20 minutes.

At the end add 1/2 ts of garam masala and 1/8 ts nutmeg. Mix well and
switch off the gas.

Notes:

Chicken with bone (preferably leg and thigh) pieces works the best. I
wouldn't recommend using boneless chicken because the cooking process
is longer and boneless chicken will get overcooked.

Keep a closed eye while frying the onion, as they will turn from light
brown to dark in no time.

You can add a few drops of kewra water towards the end. Kewra water
has a very strong flavour, so if you like the flavour just add a few
drops towards the end.

Recipe by Subhasmita Panig

Recipe FROM: <https://theflavoursofkitchen.com/chicken-korma/>

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