|""Jhatpat Chicken Korma"|
Traditionally "Korma" is a very rich dish, made in ghee along with nuts, poppy seeds, and yogurt along with assorted Indian spices, where the chicken or meat is marinated for quite some time or even over night.
This Korma recipe which I am about to share is a very simple and quick to make with very few ingredients but is very flavorful and am sure will be loved by all.
Chicken on bone - 800 grams (cut into 12 pcs)
Yogurt / Dahi - 3 tablespoon
Onion, sliced - 2 medium size
Ginger Garlic paste - 2 tablespoon
Bay leaf - 1
Cloves - 4-5
Cinnamon stick - 2 inch
Green Cardamom - 4
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Garam masala powder - 1/2 teaspoon
Green chillies - 3-4
Oil - 4 table spoon
Salt to taste
For the Marinade
Yogurt - 2 tablespoon
Ginger garlic paste - 1 tablespoon
Garam masala - 1/2 teaspoon
Salt - 1 teaspoon
Clean and wash the chicken. Marinade chicken along with all ingredients mentioned under the marinade subheading, for around 30 minutes.
Make a paste of 2 tablespoon of ginger garlic paste along with coriander powder and red chilli powder.
Heat oil in a kadhai and fry the finely chopped onions till golden brown, drain and let it cool. Once cool add a tablespoon yogurt along with some water and grind into a fine paste and keep aside.
Transfer and heat around 2 tablespoon of the oil used for frying the onion into a thick bottom pot and add the marinated chicken and fry until it turns opaque.
In the mean time heat the remaining oil in the kadhai and add all the whole spices (cardamom, clove, bay leaf and cinnamon stick). Once the Spices start releasing the aroma add the red chilli , coriander and ginger garlic paste and fry till oil separates.
Add the fried onion paste, mix well and cook for another 2-3 minutes, add the remaining yogurt and mix well, cover and cook for 4-5 minutes. (please note I have not added water, all the liquid that you see is from the yogurt)
Open the lid add garam masala and slit green chillies, mix well, bring it to a boil, cover with a lid, simmer for a minute or two and turn off the heat. Let it stand covered for 10 - 15 minutes before serving. This will help the green chillies release the aroma without making the curry hot as well as help all the flavors blend well.
Serve hot along with Phulkas, Lachha paratha or with simple steamed rice.