Chicken ( murg ) awadhi korma

Ingredients

• 1 kg boneless chicken without skin
• 100 g yoghurt
• 20 g ginger-garlic paste
• 50 g 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 g 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 g roasted gram flour powder
• 25 ml cream
• 5 g chopped green coriander
• 3 cloves
• Pinch of nutmeg powder
• 3 green cardamoms
• 2 black cardamoms
• 1 cinnamon stick
• 2 bay leaves

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Preparation

• 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 to it the yellow chilli powder, garam masala powder, and the beaten curd and cook for a few seconds.hew 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.