Chicken 2 kilos (918 grams)
2 medium sized Onions Sliced
3 medium sized Tomatoes (Sliced)
Yogurt 1/2 cup (100 grams)
3 tsp Garlic Paste (21 grams)
3 tsp Ginger Paste (21 grams)
1/2 Glass Vegetable Oil (137.5 grams)
1 1/2 Red Chili Powder
1/2 tsp . Turmeric (Haldi powder)
10 Curry Leaves
Fistfull Coriander Leaves (dhaniya)
Salt as your taste
Cloves (Whole) (3 grams)
Raw Sliced up Almonds (12 grams)
1 tsp . Coriander seeds (1.8 grams)
1/2 tsp . Cumin Seeds (Cumin, Jeera)(1 grams)
Cardamom (2 grams)
1 inches Cinnamon Sticks (flat) (2.5 grams)
1/2 glass Grated Fresh new Coconut (40 grams)
Chicken Korma Guidelines:>>>>
Step 1:
Grind into a paste: cloves, almonds, coriander seeds, Cumin, cardamom, cinnamon and grated fresh coconut until finally soft and keep to one side.
Step 2:
Slice chicken into a small larger sized than chew size parts.
Step 3:
Heating a oil in a large, non-stick skillet and fry onions, garlic and ginger pastes until finally onions are deeply brown. Now put chicken, chili powder, turmeric, salt and curry leaves.
Step 4:
Fry until finally chicken pieces are lightly browned. Now include yogurt, tomatoes, coriander leaves and mixture properly.
Step 5:
Cover and cook dinner on high heat until finally waters content has decreased coinsiderably (gravy looks thicker and nearly sticks to the chicken pieces) and then include the ground paste and 2 glass of water.
Step 6:
Cover and cook on minimal heat for 25 minutes or until finally the gravy appears to be thicker.
Step 7:
Provide it very hot. Will go very properly with simply white rice.
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