Chicken Korma in yogurt!!!

Chicken Korma just classic Muglai dish  and served as curries or in form of thick gravies.The dish is considered among the rich dishes as it involves slow cooking of chicken in yogurt,ginger garlic paste and onions paste and at last its simmered with thick coconut milk to give the creamy texture and flavour.Its also prepared by adding cashew nut paste,almonds paste to give more royal tag to the dish.

Servings 4-5

Total Preparation  time: 1 hour

Cooking time:30-40 min

Ingredients

1 Kg Chicken(cut into medium pieces)

1 Cup of yogurt(approx 300 gram)

2 large onions

2 inch of ginger

15 flakes of garlic

1/2 cup of thick coconut milk

3-4 green chilies

1/2 bunch of green coriander

1 Table spoon pepper crushed

1 stick of cinnamon

5 cloves

2 cardamom

1 tsp turmeric powder

salt as per taste

oil

Hot water as required

Method

• Wash the chicken and drain all the water,than apply salt ,turmeric,pepper crushed and yogurt.Mix the ingredients well into the chicken and keep aside for marination for 20 min.
• On the other hand make paste of onions ,also grind ginger-garlic,green chilies and green coriander into fine paste and keep aside.
• Than in casserole add oil,once heated add the paste of onions and saute till the paste changes colour to light brown.
• Add paste of grind ginger-garlic,green chilies and green coriander,again cook for around 5 min till the pastes are nicely sauteed.
• Than add chicken and toss well in the paste.Cook the chicken pieces for more 5 min or more till it leaves its own water.
• Give a quick stir so that chicken does stick to vessel.Add hot water as required and cook on slow flame for 15 min by covering the lid.
• Last add the thick coconut milk ,mix well and than again let it simmer for more 5-10 min.
• Once the korma is done you will find the oil layer on top of the gravy.(oils left by curd and coconut milk).
• Serve hot with roti's or steam rice or any rice items also it will go well.Even with bread it will be great in tastes.