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Pakistani Korma 5

Ingredients:
1 kg Chicken
1 tsp Turmeric, paste
Salt to taste,
5 Onion, finely sliced
a handful Cashew nuts
1 and 1/4 tsp Red chili powder
3 tsp Coriander powder
2 Bay leaves
3 Green cardamoms
5 Cloves
1 stick (one inch) Cinnamon
2 flakes Mace
10 Peppercorns
1 tsp Shah jeera (black cumin)
1 tsp Garlic paste
1 tsp Ginger paste
2 (slit length wise) Green chili
250 gms Yogurt
1 tsp Garam masala
1 and 1/2 cup Warm water
3 to 5 tbsp Oil

How to Cook:

  1. In a mixing bowl combine chicken pieces with 1 tsp of salt and turmeric powder and keep aside to marinate while you fry the onions and cashew nuts.
  2. Heat oil in a deep pan, add sliced onions and fry in medium heat till light brown. Remove and keep aside in a plate.
  3. In the same oil lightly fry the cashew nuts.
  4. Take out and grind the fried onions and cashew nuts in the grinder to a smooth paste.
  5. In a small mixing bowl combine red chili powder and coriander powder with 1 and 1/2 tbsp of water to make a paste. Keep aside.
  6. Heat some oil (in which the onions and cashew nuts were fried), add bay leaf, cloves, cinnamon, green cardamom, peppercorns, mace and shah jeera (black cumin).
  7. When spices crackle add ginger and garlic paste, coriander, red chili paste and slit green chili and sauté till oil separates (fry in low to medium heat for 2 minutes).
  8. Mix in the beaten curd and stir continuously to prevent the mixture from curdling.
  9. Cook till oil separates.
  10. Add the marinated chicken and stir fry for 5 minutes.
  11. Add the onion cashew nut paste and stir fry for few minutes.
  12. Add 1 and 1/2 cup of warm water.
  13. Mix and let the gravy come to a boil.
  14. Lower the heat and put a lid on.
  15. Let it cook for 20 minutes or till chicken is done.
  16. Taste salt and then sprinkle 1 tsp of garam masala.
  17. Close gas and cover with the lid and let it rest for 5 minutes.
  18. Serve hot and enjoy with rice or hot rotis.

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