I made this curry for the first time a few weeks ago and it turned out really good! Even my sister (who has assumed the role of food critic while I stay with her in Germany) approved the dish. The ingredient list might be long but once you’ve gathered what you need the method is very straightforward.
- 1kg chicken on the bone
- 5tspn Chicken Korma Masala
- 1tspn coriander powder
- 1tspn cumin powder
- 1/4cup yoghurt
- 2 bay leaves
- 10 peppercorns
- 5 cloves
- 3 green cardamoms
- 2inch cinnamon stick
- 1tbspn ghee
- 1tbspn sunflower oil
- 1 large onion, finely chopped
- 1.5tbspn fresh ginger paste
- 1.5tbspn fresh garlic paste
- 2 medium tomatoes
- 1/2cup pre-fried onions
- 1tbspn tomato paste
- 3 green chillies (optional)
- 1tbspn kasuri methi (dried fenugreek leaves)
- Mix all ingredients for marinade and keep aside for couple of hours. (If you don’t have Korma masala, substitute with 1.5tspn coriander powder, 1.5tspn cumin powder, .5tspn turmeric, 2tspn paprika)
- Heat ghee and oil, in a wide and deep frying pan, on medium heat.
- Add the whole spices. Fry for 1 minute till aroma is released.
- Add chopped onions. Cook on medium heat till onions are soft and golden brown in colour, around 30mins-45mins.
- Add ginger and garlic paste and fry for 5mins.
- Add chicken with marinade and cook for 15mins, turning over chicken pieces once.
- While chicken is frying make a paste of the tomatoes, pre-fried onions, tomato paste, chillies and 3/4cup of water.
- Add paste to the chicken and bring to boil.
- Lower heat, cover and cook for 50minutes.
- Crush kasuri methi in palm and add to the sauce, stir through. Cook for another 5mins.
- Remove from flame and let sit for 15mins.
- Serve with naan or rice.