Here's a recipe for making chicken korma:
Ingredients:
1 lb chicken, cut into pieces
1/2 cup plain yogurt
2 onions, finely sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
1/2 cup chopped fresh cilantro (coriander)
1/2 cup chopped fresh mint leaves
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon garam masala
1 teaspoon cumin powder
4-5 whole cloves
4-5 whole cardamom pods
1-inch cinnamon stick
2 bay leaves
1/4 cup ghee or vegetable oil
Salt, to taste
Water, as needed
Instructions:
1. In a bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Add the chicken pieces and coat them with the marinade. Let it marinate for at least 30 minutes, or overnight in the refrigerator.
2. Heat the ghee or vegetable oil in a large, heavy-bottomed pot over medium heat. Add the whole spices (cloves, cardamom pods, cinnamon stick, and bay leaves) and sauté for a minute until fragrant.
3. Add the sliced onions and cook until they are golden brown.
4. Add the chopped tomatoes and cook until they are soft and pulpy.
5. Add the marinated chicken pieces and cook for about 10 minutes, stirring occasionally.
6. Add half of the chopped cilantro and mint leaves, and cook for another 5 minutes.
7. Add enough water to cover the chicken and bring the mixture to a boil. Reduce heat and simmer for about 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Garnish with the remaining chopped cilantro and mint leaves. Serve hot with rice or bread. Enjoy your chicken korma.
