Chicken korma

I've been wanting to make a traditional chicken curry with a rich gravy for a really long time, and when the hubby asked for chicken korma, I thought it the perfect thing to make. It came out really well, and tasted even better the day after.

1 kg curry cut chicken

1 tbsp curds

1 tsp ginger garlic paste

3 medium onions

2 medium tomatoes

2 tbsp ginger garlic paste

12 cashewnuts

4 tsp dhania powder

2 tsp jeera powder

2 tsp red chilli powder

2 tsp garam masala powder

1 tsp kasoori methi

Salt to taste

2 tbsp oil

 

Whole spices:

1 bay leaf

1 inch piece cinnamon

1 star anise

1 large badi elaichi

Method:

Marinate the chicken in a mixture of curds, ginger garlic paste and salt for 1 hour.

Grind the onions with a little water till you get a fine paste. Keep aside.

Grind the tomatoes and cashew nuts and keep aside.

Heat the oil, add the whole spices, and toss around for 30 seconds. 

Add onion paste, ginger garlic paste, and the dry spices. Fry on a low flame till the oil starts leaving the masala.

Add the tomato-cashew paste, and mix well. Saute for about a minute till the raw smell goes.

Add the marinated chicken, allow it to come to a boil on a low flame, cover, and let it cook for 45 minutes. Every 15 minutes, stir it a bit so it doesn't stick. Do not add water.

Serve with parathas.