Murgh awadhi korma

Ingredients:

Chicken- 1 kg,

Turmeric- 1tsp,
Salt -to taste,
Onion- 5( finely sliced),
Cashewnuts- a handful,
Red chilli pwd- 1 and 1/4 tsp,
Corrinader pwd- 3 tsp,
Bay leaves- 2,
Green cardamom-3,
Cloves- 5,
Cinnamon- 1stick ( one inch),
Mace- 2 flakes,
Peppercorns - 10,
Shah jeera ( black cumin )- 1 tsp,
Garlic paste- 1tsp,
Ginger paste - 1tsp,
Green chilli - 2( slit length wise ),
Yogurt - 250 gms,
Garam masala- 1tsp.
Warm water- 1 and 1/2 cup.
Oil - 3 to 5 tbsp.

Method:
In a mixing bowl combine chicken pieces, with 1 tsp of salt and turmeric pwd and keep aside to marinate while you fry the onions and cashewnuts.

Heat oil in a deep pan or kadhai,add sliced onions and fry onions in medium heat till light brown.

Remove and keep aside in a plate.
In the same oil lightly fry the cashewnuts.

Take out and grind the fried onions and cashewnuts in the grinder to a smooth paste.

In a small mixing bowl combine red chilli pwd and corriander powder with 1 and 1/2 tbsp of water to make a paste.Keep aside.

Heat some oil ( in which the onions and cashewnuts were fried )add bayleaf,cloves,cinnamon,green cardamom,peppercorns,mace and shah jeera( black cumin).

When spices crackle add ginger and garlic paste, corrinader red chilli paste and slit green chilli and saute till oil separates ( fry in low to medium heat for 2 minutes).

 

Mix in the beaten curd and stir continously to prevent the mixture from curdling.

Cook till oil separates.

Add the marinated chicken and stir fry for 5 minutes.

Add the onion cashewnut paste and stir fry for few minutes.

Add 1 and 1/2 cup of warm water .

Mix and let the gravy come to boil.
Lower the heat and put a lid on.
Let it cook for 20 minutes or till chicken is done.

Taste salt and then sprinkle 1 tsp of garam masala .
Close gas and cover with the lid and let it rest for 5 minutes.

Serve hot and enjoy with rice or hot rotis.

Korma tastes better even the next day.