Nawabi Chicken Korma

Ingredients (19)

• ·tsp coriander seeds
• ·tsp jeera seeds
• ·tsp fennel seeds
• ·Javitri
• ·dry chillies
• ·tsp black pepper seeds
• ·inch cinnamon stick
• ·cardamom
• ·cloves
• ·big onion
• ·tsp oil
• ·tbsp masala mix
• ·tbsp ginger garlic paste
• ·chicken
• ·tsp salt
• ·tbsp Kashmiri red chilli powder
• ·cup curd
• ·cashews
• ·ghee

1. 1

   To a dry pan add coriander seeds, jeera seeds, fennel seeds, Javitri, dry chillies, black pepper seeds, cinnamon stick, cardamom, and cloves.

2. 2

   Dry roast it for 3 to 4 minutes and grind into a powder.

3. 3

   Slice the onion and deep fry until golden brown. Keep it aside.

4. 4

   Remove most of the oil from the pan, keeping about 4 tsp of oil.

5. 5

   Add 1.5 tbsp of the masala mix along with 1 tbsp ginger garlic paste to the oil.

6. 6

   Saute for 3 minutes and add in the chicken along with 1 tsp salt and 1 tbsp Kashmiri red chilli powder.

7. 7

   Cook covered and stir occasionally till the chicken is 90% cooked.

8. 8

   Meanwhile, blend curd, cashews, and the fried onion into a paste.

9. 9

   Add the paste to the chicken along with a little water to adjust the consistency.

10. 10

    Simmer covered till oil resurfaces and the chicken is completely cooked.

11. 11

    Finish with a dollop of ghee.