Awadhi Chicken Korma

By Ministry of Curry · 90 min

Ingredients

Instructions

1. Mix the chicken with the yogurt, salt, ginger paste, garlic paste, turmeric, coriander powder, cumin powder and red chili powder, and set aside.
2. Heat the oil or ghee in a large heavy skillet and fry the thinly sliced onion until light golden brown, about 10 minutes. Do not brown it too much. Remove the onion and leave the excess oil in the pan.
3. Blend the cashews with the ¼ cup water to a smooth paste and set aside.
4. Blend the fried onion until smooth to make the onion paste.
5. In the same skillet, sauté the green cardamoms, cloves, bay leaf, black peppercorns and cinnamon stick until aromatic.
6. Add the marinated chicken and cook uncovered over medium-high heat until it releases its oil, about 5 to 7 minutes.
7. Stir in the onion paste, sliced green chilies and ¾ teaspoon salt.
8. Lower the heat, cover and cook on medium for 15 to 20 minutes, stirring the chicken every 4 to 5 minutes, until fully cooked and tender.
9. Stir in the cashew paste and kewra essence, if using.
10. Sprinkle over the cardamom powder, mace powder and saffron, and garnish with cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

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