10 October 2012
Shalini Channar
Chicken Korma

Ingredients
Preparation
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Wash the chicken, drain off the water and then apply a little salt and turmeric powder to the chicken.
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Grind to a paste the onion (just one), ginger, garlic, green chilies and the corriander seeds.
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Apply the paste on the chicken and leave aside for 1 hour.
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Then heat the oil and fry the other sliced onion - along with whole spices and the marinated chicken.
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Allow the chicken to fry for a while.
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Then lower the gas and add the yoghurt a little at a time - and mix well.
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Cover and cook on low-medium heat till the chicken is cooked.
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Sprinkle with coriander leaves and serve hot.
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Delicious to have with pulao or white basmati rice.
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