Chicken Korma Old Delhi Style Spicy Chicken Curry

Ingredients

• Oil for frying
• 4 medium Onions, sliced
• 8-9 Cashew Nuts
• 2 cup Curd, beaten, curd (yogurt)
• 1 ½ tsp Ginger Garlic paste
• 1 ½ tbsp Coriander powder
• 1 ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• 3-4 tbsp Fried onion oil
• 3-4 Cloves
• 3-4 Green cardamom
• Prepared curd mixture
• Salt to taste
• 1 kg Chicken (thigh & drumstick) Chicken
• 1 heaped tbsp Prepared Onion-Cashew Paste
• 1 tsp Kewra water
• 1 tbsp Coriander leaves, chopped
• Coriander sprig, coriander leaves

Steps

1. In a kadai, add oil, once it’s hot, add onions and fry until it’s light golden in color.
2. Transfer it to a absorbent paper and keep aside for further use.
3. In the same oil, add cashewnut and fry until light golden in color.
4. Transfer the mixture into the grinder jar and make a smooth paste of it.
5. Keep aside for further use.
6. In a bowl, add curd, ginger garlic paste, coriander powder, degi red chili powder, turmeric powder and mix it well.
7. Keep aside for further use.
8. In a handi, add fried onion oil, once it’s hot, add cloves, green cardamom and let it splutter.
9. Add prepared curd mixture and sauté it for 4-5 minutes on low flame.
10. Add chicken and cook it for a while until tender. Add kewra water and mix it well.
11. Finish it with coriander leaves and transfer it to a serving dish.
12. Garnish it with coriander sprig and serve hot with roti.