Chicken awadhi korma

Ingredients

• Chicken : 1
• Ghee: 100 g
• Cloves: 3 g
• Big cardamom: 4-5
• Small cardamom: 4-5
• Cinnamon: 2-3 g
• Coriander powder: 25 g
• Ginger: 15 g
• Garlic: 10 g
• Curd: 150 ml
• Cashewnuts: 100 g
• Onions: 100 g
• Red chilli powder: 5 g
• White pepper powder: 2 g
• Fresh green coriander: 20g
• Cream for garnishing: 20ml
• Almonds: 4-5
• Potli masala: 10 g

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Preparation

• 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.