Bengali chicken korma

BENGALI CHICKEN KORMA

RECIPE BY MAHUA KUMAR

INGREDIENTS FOR MARINATION

• Chicken with bones – 1 kg [ prefer the whole thigh chopped in medium size ]
• Curd – 150 grms
• Ginger garlic paste – 1 tsp
• Salt  

METHOD FOR MARINATION

Clean wash ,rinse and drain the excess water from the chicken .

Add all the other ingredients mix well with clean hands .

Marinate minimum for 4 hrs or more in the fridge.

*More the marination better the taste .

INGREDIENTS FOR ONION PASTE

• Onion – 2 small
• Ginger garlic paste –  2 tbsp
• Tomato – 1
• Curd – 1 tbsp
• Water – ½ cup

Take all the ingredients together in a mixie jar and grind into fine paste.

INGREDIENTS FOR MASALA POWDER PASTE

• Coriander pwdr -1 tbsp
• Chilli pwdr – 11/2 tsp or as per taste
• Garam masala pwdr – 1 tsp
• Turmeric – ½ tsp 
• Sugar – ½ tsp
• Salt
• Hot water – ½ cup

Mix all the above ingredients and keep aside .

CASHEW PASTE – Take 10 cashews + 1 tbsp curd and grind into smooth paste.

METHOD FOR MAKING THE CHICKEN KORMA

Heat 2 or 3 tbsp oil .

Add 2 finely chopped onions .

Fry till golden brown .

Add masala pwdr paste and stir fry .

Cook till oil separates .

Now add the onion paste and mix well.

Stir fry till oil separates .

Add ½ cup water and mix well.

Again cook till oil separates.

Now add the marinated chicken and mix well .

Cover and cook for 20 mins till the chicken is done .

Keep stirring in between .

*Cooking time depends on the size of the chicken pieces.

Finally add the cashew paste and simmer for a min .

Finally add ¼ cup fresh cream .

Mix well and off the flame.

NOTES

1. *Cashew and cream is added for rich taste .It is optional .
2. Adjust spices as per taste.
3. Use fresh curd .[ not sour ]
4. Instead of oil ,we can use ghee for cooking OR take a mixture of oil and ghee together.

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