Ingerdients:
chicken 1 kg (cut in 8 pieces)
fried onions 1 cup (ready made)
National ginger & garlic paste 1tbs (heaped)
Poppy seeds 1tbs or cashew nuts 10
desiccated coconut 2tbs
almonds 20 (boiled and skin off)
National salt 1ts
National red chilli powder 1ts
National Korma Masala
National garam masala powder 1 tsp
kewra water 1 tbsp
almonds 8 (boiled and skin off)
National coriander powder 1&1/2 tsp (heaped)
black pepper corn 8
cloves 8
oil 1 cup
thick yogurt 1&1/2 cup
Recipe:
grind almonds 20, poppy seeds or cashew nuts 10, coconut, milk or water little to grind to a paste and keep aside.
Heat oil in a pan add black pepper corns, cloves, National Korma Masala ,National ginger & garlic paste and fry for one minute on high flame.
then add the chicken, Nationalcoriander powder, National salt, National red chilli powder mix and fry on high flame till the chicken changes colour.
then add yogurt, grinned paste, water 1 cup mix well wait for a boil on high flame, then lower the flame to low to medium cover and cook till the chicken is cooked and the oil comes on the surface.
now add the fried onion, National garam masala powder, kewra water mix and simmer for 3 to 5 minutes on low flame.
heat oil 1 tsp and fry the 8 almonds till golden and keep aside(slice in half).garnish the cooked korma with fried almonds
