Poulet korma

Ingrédients

• 1 kilogram skinless, bone-in chicken pieces
• 1/2 Cup thick curd ((get recipe))
• 2 tablespoon ginger-garlic paste ((get recipe))
• 1 teaspoon garam-masala ((see recipe))
• 1 teaspoon salt
• 1 Cup korma curry paste ( see recipe )
• 1/4 Cup ghee
• 1 bay leaf
• 2 - 3 green cardamom
• Salt to taste
• 2 - 3 green chillies
• 1/2 teaspoon garam-masala ( see recipe )
• 1/2 Cup water

Préparation

1. 1

   Clean, wash, and pat dry the chicken pieces. Prick the chicken pieces a few times with a fork.

2. 2

   Combine curd, ginger-garlic paste, salt, and garam masala in a bowl. Mix nicely to make a smooth lump-free paste.

3. 3

   Add chicken pieces to the marinade paste. Rub the chicken pieces with the marinade nicely. Keep the marinated chicken in the refrigerator overnight or for at least 5 - 6 hours.

4. 4

   Prepare the korma curry paste following my recipe.

5. 5

   To make chicken korma, heat ghee in a heavy bottom casserole. Add the bay leaf and the crushed cardamom pods. Cook for a few seconds to release the aroma of spices.

6. 6

   Now add the marinated chicken pieces, korma curry paste along with the marinade. Fry over low heat till they turn pale white and tender. This usually takes 10 - 15 minutes.

7. 7

   Season with salt, green chillies, and the garam masala. Cover and cook the chicken over low heat till the pieces are tender.

8. 8

   To make little gravy add 1/2 Cup of water. Simmer the curry uncovered over low heat till it thickens. Keep stirring at regular intervals.

9. 9

   Garnish Chicken Korma with fresh coriander leaves.

10. 10

    Serve Chicken Korma warm with naan or tandoori roti.