How to make CHICKEN KORMA

INGREDIENTS                    

Chicken 1 kg.

Sliced onion 2 medium

Ground Coriander 1 tbsp.

 Black Cumin seeds 1/ tsp.

 Curd (yogurt) 1 cup

Garlic paste 1 tbsp.

 Ginger paste 1 tbsp.

1tsp. garam masala

1 tsp. Red chilli powder

Black pepper 1 tsp

 Green cardamom 3 - 4 nos.

Oil 3 tbsps.

Salt 21/2 tsp (To taste)

 Clean, wash and skin the chicken. Cut the chicken into

12-14 pieces.

 Grind coriander, black cummin seeds, green cardamom.

How to make CHICKEN KORMA

 Heat oil in a pan. Add sliced onions and cook till they are translucent. Remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.  Reheat  the  oil  over  medium  heat,  add  bay  leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. (add little water if the mixture sticks to the bottom of the pan.) Add  chicken  pieces  and  cook  on  high  flame  for  5 minutes stirring constantly. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until all the yogurt  has  been  added.  Stirring  frequently  fry  for  5-8minutes or until the chicken is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring to a boil and remove from heat.