Chicken Korma (Chicken in yogurt sauce)

                                        

Serves 3-4

Marination 1-2 hours

prep & cook time 1 hour

 Ingredients:

Marinate

1 whole chicken cut in small or 6 chicken thighs skin removed and cut vertically into 2 pieces

1 tbsp Ginger Garlic Paste

1 tsp chili powder

1 tsp coriander powder

1/2 tsp cumin powder

1 tbsp lime juice

2 tbsp oil

1 1/2 cup yogurt

salt to taste

Ingredients

1/3 cup oil

1/2 tsp cumin

6-8 cloves

1 inch cinnamon stick

4 cardamom

8 -10 pepper corns

1/4 tsp turmeric

1 medium onion chopped fine

2-3 large tomatoes chopped

1 Jalapeno cut in large circles

salt to taste

Garnish

Chopped cilantro and mint(optional)

Directions

Marinate all ingredients under Marinate for 1 to 2 hours in refrigerator.

Heat oil, add cumin followed by all the whole spices, stir few seconds, make sure not to burn, add onion and cook till transparent.

Add tomatoes, turmeric and salt, cook until tomatoes are mushy. 

Add the marinated chicken and cook on medium to high heat, stirring every few minutes.

After about 5 - 10 minutes you should see enough liquid coming out from marinated chicken (if not add half cup water), at this time set the heat to medium/low and let it cook for 20 minutes. 

Add Jalapenos and continue to cook for another 10 minutes. 

You should see that the oil is separated and chicken is well cooked. Add cilantro mint, remove from heat and let it sit covered for few minutes.

1/2 cup of water will not be needed most of the time. At the end if you think gravy is too watery cook it on high for few minutes, making sure not to burn. 

Enjoy with flavored rice, white/brown rice, naan or roti!!!!