Cooking with B.J

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Chicken Korma
Shared By Shaheen Mirza (Riyadh, K.S.A)


- 3\4 cup oil
- 2 medium
onions, thinly sliced
- 1 cup (200g.) plain yogurt
- 2 bay leaves
- 7-8 cloves
- 1 tsp. black pepper
- 6-7 green cardamoms
- 1\2 tsp. black cumin
- 1tbsp.
garlic paste
- 1
tbsp. fresh ginger paste
- 3 tsp. ground coriander
- 1tsp. garam masala
- 1 tsp. chilli powder
- 1 1\2 tsp. salt
- 1 kg c
hickens,or mutton, cut into pieces

1. Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.
2. Reheat the oil over medium heat, add bay leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. (add little water if the mixture sticks to the bottom of the pan.) Add meat and fry for another 5 minutes. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender.
3. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until all the yogurt has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring to a boil and remove from heat.
4. Sprinkle with coriander and serve hot with Nan.