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Chicken Awadhi Korma
 Chicken ( Murg ) Awadhi korma Ingredients Chicken : 1 Red chilli powder: 5gmGhee: 100gm Cloves: 3gm Big cardamom: 4-5 Small cardamom: 4-5 Cinnamon: 2-3 gm Coriander powder: 25 gm Ginger: 15 gm Garlic: 10 gm Curd: 150 ml Cashewnuts: 100 gm Onions: 100g White pepper powder: 2gm Fresh green coriander: 20gm Cream for garnishing: 20ml Almonds: 4-5 Potli masala: 10 gm (Aromatic herbs and spices are carefully chosen by chefs and then wrapped in a muslin bag and tied. This is then introduced into the broth or saute at the right time to add its flavor. Potli Masala avalable in Hyderabad ). Method Remove the chicken skin and cut into 10 pieces. Peel ginger and garlic and make a fine paste. Slice 100 gm onion and fry in oil till golden brown. Roast 100 gm broken cashewnuts till golden brown. Blanch the almonds in hot water, remove the skin, cut into thin slice and roast it. Wash and chop fresh coriander leaves finely. In a cooking pot, put the ghee, whole garam masala (cloves, small and big cardamoms, cinnamon) and allow it to crackle. Then add the coriander powder, red chilli powder, potli masala, ginger garlic paste and curd. Saute well. Add the chicken pieces and cook. Prepare the paste of the roasted cashewnuts and brown onions. When the chicken leaves the oil, add the brown onion and cashewnut paste in the chicken. Adjust for seasoning and garnish with cream, chopped fresh coriander and roasted almond flakes. Recipe & Photo Credit - Chef Sachin Joshi & The Hindu  related searches : Chicken
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