Chicken Korma

indianhealthyrecipes.com

Julia H

subheading: For marination:

½ kg CHICKEN (bone-in)

⅛ to ¼ tsp turmeric or haldi

3 tbsps YOGURT OR CURD

1 tbsp GINGER GARLIC PASTE (ground in equal quantities)

¾ to 1 tsp GARAM MASALA (or korma masala)

1 to 1 ¼ tsp red chili powder (less spicy variety, minimum ½ tsp)

Salt as needed (I used ½ tsp sea salt)

subheading: To fry and make paste:

1 ½ to 2 tbsp oil or ghee

2 green cardamoms

1 cup onions sliced

6 Cashews

4 almonds (optional)

4 tbsps yogurt (or ¼ cup curd for paste)

subheading: For chicken korma gravy:

1 small bay leaf or tej patta

4 cloves or laung

2 inch cinnamon or dalchini

1 cardamom or elaichi

1 to 2 green chilies slit

1 to 1 ¼ cup water for gravy

salt for gravy as needed (I used about ½ tsp)

½ tbsp Coriander powder

½ to ¾ tsp GARAM MASALA

¼ tsp red chili powder (optional, for color)

3 tbsps coriander leaves or cilantro chopped

Directions at indianhealthyrecipes.com

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