Rampuri Chicken Korma

Ingredients (24)

• ·cup fried onions
• ·pieces green cardamoms
• ·piece black cardamom
• ·pieces cloves
• ·inch cinnamon
• ·tsp mace
• ·piece nutmeg
• ·tbsp desiccated coconut
• ·cashew nuts
• ·tbsp poppy seeds
• ·cup phool makhana (fox nuts)
• ·cup curd (yogurt)
• ·tbsp oil
• ·tbsp ghee
• ·cup onion paste
• ·tsp ginger-garlic paste
• ·kg chicken
• ·salt
• ·tsp turmeric powder
• ·tbsp red chilli powder
• ·tbsp coriander powder
• ·hot water
• ·fresh coriander leaves
• ·fried onions

1. 1

   Prepare the Gravy Paste: Add fried onions, whole spices, desiccated coconut, cashews, poppy seeds, and phool makhana to a blender.

2. 2

   Add curd and required water.

3. 3

   Grind into a smooth, thick paste. Keep aside.

4. 4

   Cook the Chicken: Heat oil and ghee in a heavy-bottomed pan or kadai.

5. 5

   Add whole spices and sauté until aromatic.

6. 6

   Add onion paste and cook until it turns golden brown.

7. 7

   Add ginger-garlic paste and sauté for a minute.

8. 8

   Add chicken and cook on high flame until it turns white.

9. 9

   Add salt, turmeric powder, red chilli powder, and coriander powder. Mix well.

10. 10

    Pour hot water as required to adjust gravy consistency.

11. 11

    Add prepared gravy paste, mix well, cover, and cook on low–medium flame until chicken is tender and oil separates.

12. 12

    Garnish with fresh coriander leaves and fried onions.