1. The 1st step is of course to marinate the chicken. Take 500gms chicken & add
2 tsp yogurt or curd to this, ¼ teaspoons of turmeric powder, 1tsp red chili
powder, and along with this salt as required. Mix this well. Now, add 1
teaspoon ginger garlic paste, 1 teaspoon lemon juice or vinegar, 1.5 tsp
coriander powder, 1tsp kasuri methi . Now mix everything well. Marinate for 3
to 4 hours.
2. Let’s begin with making the korma paste, take some oil in a pan, once the oil becomes
to heat up add in some sliced onion. add some salt. Fry it till they turn
golden brown.Take out, and keep it aside to cool down. Soak 50 gms cashews and 2 tablespoon poppy seeds in 1 cup milk and keep it for 15 to 25 minutes. Now, Use the onion which is now coming down to room temperature, to this add in 2tsp curd, this is followed by fresh ginger & garlic and finally some royal cumin or, shah zeera. Now, add all the mixed ingredients in a grinding jar, close the lid and & grind to form smooth paste. Finally, korma paste is ready. Keep this aside.
3. Now, for making the korma, take some oil in a wok, & add chicken in it which has been marinating and this now has to be stir fried on high flame till it is almost half done. Now, let’s start adding some spices, add cinnamon, green cardamom, black peppercorns and some gloves, and along with this a bay leaf, add teaspoon salt. Fry this on a high flame precisely for a minute & then we will move ahead. It’s the time to add in the korma paste into the chicken, half cup of water. We need to Close the lid and cook this for 20 minutes on medium to low flame. Now, open the lid and cook till it leaves oil. Add coriander leaves, mix well and turn off the flame.
Finally, our dish is done and ready to serve with roti or naan.