Chicken Korma

    

Chicken Korma is a Mughal speciality which came to India through Muslim rulers ruling from 16th to 19th Centuries. 

    It is a rich yellow  colored gravy with chicken pieces prepared using  cashew nuts, poppy seeds and yogurt but here I have given it a twist since its lighter on tummy.

     
      There are different ways of cooking this dish in different parts of India.

                   
                           Ingredients :
6 tbsp Oil
1 tsp Grated Ginger
1 tsp Minced Garlic
1 Bay Leaf
1 tsp Cumin Seeds
3 Cups Pureed Onions
2 Black cardamoms
2 Cinnamon sticks
200 ml Tomato Puree
3/4 tsp. Red Chilli powder

                  
Salt , to taste
2 tsp. Cumin Powder
2 tsp. Coriander Powder
3/4 Cardamom Powder
3 tsp. Dry Fenugreek Leaves
1 Chicken (divided into small pieces)
3 cups Water
1/2 cup Cream
3/4 tsp Garam Masala Powder

                    Directions:
1 : Heat oil in a thick bottom pan.
2 :Add ginger and garlic.Saute till Golden Brown.
3 :Add a Bay Leaf.
4 :Add Cumin seeds and when it crackles , add pureed onions.
5 : Add cinnamon sticks and Black Cardamom.

6 :Cook till puree is golden brown in color.
7 : Add Red chilli powder, salt, roasted Cumin powder , coriander powder, Cardamom powder, Fenugreek leaves.
8 : Cook till it leaves oil.
9 : Add chicken pieces and cook for 3-4 minutes.
10 : Add water and mix it properly.
11 : Cook till gravy is thick and chicken is cooked completely.

12 : Let it cool down for atleast 15 minutes.
13 : Add thick cream and simmer for 5 minutes.
14 : Add Garam Masala powder.
15 : Garnish with chopped coriander leaves and serve with paranthas.