• [Indian]

Chicken Korma

• Source Nita Mehta's The Best of Chicken & Paneer

• 800 Gram chicken  (cut into 12 pcs)
• 1 Tablespoon lemon juice
• coriander  (chopped)
• 1 Cup natural yoghurt
• 1/4 Cup fresh coconut  (freshly grated)
• 4 Tablespoon cashews  (soaked in hot water for 15 minutes, drained and ground to a paste with a little water)
• 4 Tablespoon sesame seed
• 1/4 Teaspoon nutmeg
• 3 Tablespoon ginger  (chopped into paste)
• 4 Tablespoon garlic  (chopped into paste)
• 2 onion  (finely sliced)
• 1 Teaspoon red chilli powder
• 1/2 Teaspoon tumeric
• 2 Teaspoon salt
• 8-10 green cardamom pod
• 2 brown cardamom pod
• 6-8 clove
• 1 5cm cinnamon stick
• 1 bay leaf
• 1/4 Teaspoon mace

1. Marinade: mix ingredients from yoghurt to salt together. Marinate chicken for at least 30 minutes.
2. Saboot Garam Masalas: Heat 4 tablespoons of oil and 4 tablespoons butter. Then add ingredients from green cardamom to mace. Wait 1 minute for them to crackle.
3. Korma: Add chicken along with marinade. Boil and simmer 5 minutes. Add 1 1/2 cups of water and simmer til chicken is cooked and tender.
4. Add 1 tablespoon lemon juice and chopped coriander. Serve hot.