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Chicken ( Murg ) Awadhi Korma
 Chicken ( Murg ) Awadhi Korma Ingredients 1 kg boneless chicken without skin 100 gm yoghurt 20 gm ginger-garlic paste 50 gm onion, fried till brown and then made into a paste 50 gm cashew nut paste 2 gm garam masala powder Pinch of powdered green cardamom 1/4 gm saffron White pepper powder to taste Salt to taste 15 gms ( 3 teaspoon or to taste) yellow chilli powder Few drops of Kewra water 50 gm roasted gram flour powder 25 ml cream 5 gm chopped green coriander 3 cloves Pinch of nutmeg powder 3 green cardamoms 2 black cardamoms 1 cinnamon stick 2 bay leaves Method Clean and cut the chicken into small pieces. Brown the onions and cashew nut separately. Make a fine paste and keep aside in separate containers. Wash and chop the green coriander leaves. Heat the oil in a handi and add cloves, small cardamom, bay leaf and cinnamon stick and sauté till it starts to crackle. Now add the ginger-garlic paste, chicken pieces and let it cook for five minutes. Add the brown onion paste, roasted gram flour, salt and white pepper. Cook till the chicken is almost cooked. Add to it the yellow chilli powder, garam masala powder, and the beaten curd and cook for a few seconds. Add the cashew nut paste and cream. Before serving add the saffron and a pinch of nutmeg and cardamom powder. Garnish it with chopped coriander leaves and serve hot. Recipe Credit - Chef Shiva Nand Kain North Indian Dishes from Hotel Gokulam Park  Rumali Roti  Garlic Butter Naan  Schezwan Noodles  Navratan Korma  Butter Chicken Masala  Cauliflower Fry Hotel Gokulam Park 1 st Avenue Ashok Nagar Chennai Tel# 24891273  related searches : Chicken
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