Chicken
|
300 gms
|
Onion
|
1 Medium
|
Bangalore Tomato
|
1 Medium
|
Ginger-Garlic paste
|
1 ½ tsp
|
Oil
|
5 tbsp
|
Salt
|
To Taste
|
Coriander Leaves (Chopped)
|
2 tbsp
|
Bay Leaf
|
1
|
Curry Leaf
|
8 – 10
|
Fresh Coconut (Grated)
|
1 cup
|
For Grinding:
Onion
|
1 medium
|
Green Chillies
|
3-4
|
For dry powder:
Dhania Whole
|
1 tsp
|
Fennel Seed (Whole)
|
1 tsp
|
Pepper (Whole)
|
½ tsp
|
Spice powders:
Turmeric
|
2 Pinch
|
Red chilli / Dhania mix
|
½ tsp (flat)
|
(mix 1 part of red chilli powder with 1½ part of dhania powder)
|
|
Pepper powder
|
¼ tsp
|
Fennel seed powder
|
1 tsp
|
Garam Masala Powder(ready mix)
|
½ tsp
|
Cinnamon - clove mix
|
3 – 4 Pinch
|
Tip:
Grind equal portion of clove and cinnamon mix, store in air tight container – 10 : 10 gms
Method:
- Wash and cut chicken into medium pieces. Add all the spice powders and 1 tsp of salt with little water. Mix / coat well and marinate for ½ to 1 hour.
- Making dry powder: Roast in a kadai / wok (In low flame) the dhania, fennel seed and pepper (whole) without oil till slight colour change grind this into powder and keep aside.
- Grinding Masala: Slice the onions, Slit the green chillies.
- Heat 2-3 tsp of oil in kadai / wok add the onion and Green chillies. (you could also add a few cashews if required)
- Fry till it is transparent cool it and grind into smooth paste adding required water and keep aside
Cooking:
- Now grind fresh coconut and take 1st and 2nd milk (For taking milk - grind coconut with sufficient water into coarse paste and pour this in a strainer and squeeze, you will get 1st milk / to the same squeezed coconut, add 1 more cup of water, mix and pour into the strainer and squeeze to get 2nd milk)
- Chop onion and tomatoes into small thin slices (keep them separate)
- Heat the balance oil in the kadai/wok add onions and bay leaf fry till transparent/pink
- Lower the flame, add tomatoes and ginger – garlic paste, fry till soft. Now add the ground masala.
- Fry for 2-3 minutes. Add marinated chicken pieces, mix well, cover and cook for 5 minutes stirring in between.
- Now add coconut milk, dry powder, chopped coriander leaves mix well. If it is too thick add some water.
- Bring it to boil, cover and cook in low flame till the chicken becomes soft.
- Now add curry leaves, adjust the salt. Cook for another 2-3 minutes and serve (Korma has to be always semi thick in consistency)
Tip: Cooking in low flame tastes better.
