Ingredients

• 1 kg - chicken, cut into medium-sized pieces
• 3 - onions, chopped finely
• 2 - large tomatoes, chopped
• 2 tsp - ginger-garlic paste
• 1 tsp - coriander powder
• 1 tsp - poppy seeds (khas khas), optional
• 1 tsp - turmeric powder
• 1/2 cup - grated coconut
• 1/2 tsp - spice powder or garam masala
• salt to taste
• 2 tsp - chopped coriander leaves
• 2 tsp - chopped mint leaves
• 3 tbsp - oil
• 2 tsp - chilli powder
• 2 tbsp - curd

How to Make Rich And Spicy Chicken Korma

• Grind the coconut, poppy seeds and half the onions to a smooth paste.
• Heat oil in a pan and fry the remaining onions until golden brown.
• Add the ground paste and fry for about 5 minutes on low heat.
• Add the chilli powder, ginger-garlic paste, spice powder (garam masala powder), coriander powder, turmeric powder and tomatoes and keep frying until the tomatoes are reduced to pulp.
• Add the chicken and curd and mix well.
• Add salt to taste and 2 cups of water, mint and coriander leaves and simmer until the chicken is well cooked and the gravy is thick.
• Serve hot with rice or chapatti.
• Recipe Courtesy: Anglo-Indian Recipes