CHICKEN KORMA

 Chicken cooked in a thin gravy of yogurt and saffron

INGREDIENTS 

Chicken 1 kg.
Sliced onion 1 cup
Poppy seeds 2 tbsps.
Coriander seeds 1 tbsp.
Cumin seeds 1 tsp.
Fresh grated coconut ½
cup
Curd (yogurt) 1 cup
Garlic cloves 2 no.
Ginger paste 2 tsp.
Green cardamom 3 - 4
nos.
Dry red chili whole 2 no.
Fresh cream ¼ cup
Oil 3 tbsps.
Salt To taste
METHOD
1. Clean, wash and skin the chicken. Cut the chicken into
12-14 pieces.
2. Soak poppy seeds in 1 cup warm water for 10 minutes.
3. Grind soaked poppy seeds with deseeded red chilies,
coriander seeds, cummin seeds, garlic, green cardamom
and grated coconut.
4. Heat oil in a pan. Add sliced onions and cook till they
are translucent. Add Ginger Paste and stir for 15 seconds.
5. Add chicken pieces and cook on high flame for 5
minutes stirring constantly. Make sure not to colour the
chicken.
6. Stir in the ground paste and add 1 cup of water. Add salt
and bring it to a boil. Reduce flame and add beaten
Curd/Yogurt. Simmer for 5 minutes.
7. Finish with fresh cream.