Ingredients

• 1 kg - chicken chunks
• 1 cup - curd
• 1 inch ginger, chopped
• 8 garlic cloves, minced
• 3 onions, chopped
• 1 tsp - turmeric powder
• 1 tsp - coriander powder
• 1 tsp - red chilli powder
• 1/2 tsp - garam masala
• 3 tbsp - ghee
• 5 green cardamom
• 4 cloves
• 2 black cardamoms
• 1 cinnamon
• 1/4 tsp - grated nutmeg
• 2 blades mace
• 1 tsp - cumin seeds
• 2 tbsp - khus khus (soaked in water overnight)
• 1 tsp - kewra water (optional)
• 1 tbsp - almonds, chopped
• 10 cashews, chopped
• coriander leaves to garnish

How to Make Chicken Korma

• Beat the curd and mix chicken pieces with turmeric and salt.
• Set aside for half an hour.
• Now heat ghee and add all dry spices (cloves, cardamom, cinnamon, nutmeg, mace, cumin), fry for a minute.
• Add onions, ginger, garlic till light brown.
• Add red chilli powder, coriander and simmer for few minutes.
• Add chicken and fry for five minutes.
• Add 2 cups of hot water and stir well.
• Grind the soaked khus khus and add.
• Cover and cook till chicken is tender and dry.
• Add garam masala and salt.
• Mix all the dry fruits and garnish with coriander leaves.
• Serve hot.