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CHICKEN KORMA
Ingredients
1: Chicken 2kg (12 pieces)
2: Onions 5 large (grinned in to paste)
3: Thick yogurt 1/2 kg
4: Oil/Ghee 1 1/2 cup
5: Tomatoes 6 medium (grinned in to paste)
6: Ginger 4 to 5-inch sized piece (grinned in to paste)
7: Garlic 1 whole (grinned in to paste)
8: Salt 2tsp
9: Red chilli powder 2tsp
10: Turmeric 1tsp
11: Fennel seeds 1 1/2 tbsp
12: Cumin seeds 1 tbsp
13: Green cardamoms 10 to 15
14: Peppercorns 1tsp
15: Cloves 1tsp
16: Black cardamoms 4
17: Funnel seeds 1 1/2 cup
18: Green chillies 4
19: Fresh coriander 1/2 bunch
Instructions
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1: In a pan, add 10 glasses of water and 1 1/2 cups of fennel seeds. Let it boil for 10 to 15 minutes on a high flame. Then put aside.
2: In a separate pan, add oil, grinned onion paste, ginger and garlic paste and cook till it starts to turn golden. High flame.
3: Add fennel seeds, black cardamoms, green cardamoms, cloves, cumin seeds and peppercorn, mix well and let it cook for a few minutes so that it turns a little more golden.4: Once golden, add the chicken pieces and cook it till the colour starts changing. High flame5: Once the chicken changes colour, add salt, red chillies and turmeric. Mix and add tomato paste. Cook on high flame till the oil comes to the surface.6: Add yoghurt and mix.7: Go back to the boiling fennel seeds water. Strain the seeds out and add the water to the chicken. Discard the seeds. Cover and let the chicken cook on low to medium flame till well done and the chicken is tender.8: Garnish with green chillies and coriander. Serve hot.Note: Be careful, chicken in abroad cooks fast.
