#shorts Awadhi Chicken Korma

By Ministry of Curry · 75 min

Ingredients

Instructions

1. In a bowl, mix the chicken with the yogurt, salt, ginger paste, garlic paste, turmeric, coriander powder, cumin powder and red chili powder. Set aside.
2. Heat oil or ghee in a large heavy skillet. Fry the thinly sliced onions until light golden brown, about 10 minutes, without browning them too much. Remove the onions and leave the oil in the pan.
3. Blend the cashews with water to a smooth paste and set aside.
4. Blend the fried onions to a smooth paste.
5. In the same skillet, add the cardamoms, cloves, bay leaf, peppercorns and cinnamon stick and sauté until fragrant.
6. Add the marinated chicken and cook uncovered over medium-high heat until it releases its oil, about 5-7 minutes.
7. Stir in the onion paste, sliced green chilies and salt.
8. Lower the heat, cover and cook on medium for 15-20 minutes, stirring every 4-5 minutes, until the chicken is fully cooked and tender.
9. Stir in the cashew paste and kewra essence.
10. Sprinkle the cardamom powder, mace powder and saffron over the top and garnish with cilantro. Serve hot.

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

More recipes with

GarlicOnionYoghurtChickenCashew