Chicken Mughalai Korma

Ingredients (Serves 5 - 7 ):

Chicken                                --   1 kg
Almonds                              –-  20 – 25

Bay leaves                           --  2
Cinnamon stick                 --  2 inch
Black pepper corns          --  1 tsp
Cloves                                    --  6
Cardamom                           --  4

Onion                                     -–  2 cups, roughly chopped
Ginger                                    --   1 inch piece
Garlic                                     --   8 - 10 cloves
Green Chillies                     --   3 - 4 - adjust as per your taste

Turmeric powder             –-  ½ tsp
Cumin seeds                       –-  ½ tsp
Kashmiri chilly powder ––  1 tsp
Coriander powder            –-  1 tsp
Garam masala powder    –-  1 tsp
 
Tomato                                 –-  1 cup, sliced

Yoghurt                               -–  ½ cup
Fresh cream                      -–  ½ cup

Saffron                                 -–  a small pinch
Salt                                        --  To taste
Oil                                          --  ¼ cup
Cilantro                               –-  2 tbsp chopped, to garnish

Preparation of the korma:

Soak the almonds in water for 2 - 3 hours. Divide them and peel the skin of half of them(10-12) and keep aside.

Clean and cut the chicken into medium size pieces.

Mix the yogurt and cream in a bowl and set it aside.

Heat half the oil in a deep pan. Throw in the whole spices - Bay leaves,Cinnamon stick,Black pepper corns,Cloves and Cardamom. Saute for few seconds. Add the chopped onions, ginger, garlic and green chillies. Saute until the onions leave the raw smell. Add the almonds(with the skin). Let the mixture cool and then grind it into a coarse paste adding required amount of water.

In to the same pan, add the remaining oil and let it heat. Add the ground mixture and saute until water evaporates and onion starts to change its color.

Add the chicken pieces and enough salt. Mix well. Add the turmeric powder,cumin seeds, chilly powder, coriander powder and garam masala. Cook for couple of minutes and then add in sliced tomato. Cook for 8 – 10 minutes stirring occasionally until oil starts separating.

Then add the yoghurt-cream mixture and mix well. Cover and cook for about 10 – 15 minutes. Add the peeled almonds - you can also break each of them into two if you want to.

Let it cook until chicken is done and oil separates. Add ½ tsp garam masala powder and a pinch of saffron. Mix well.

Switch off the flame and garnish with chopped coriander leaves.

Serve with any indian bread or pulav. It tastes better the next day or may be few hours after then flavors blend together.

Recipe Courtesy: Yummy O Yummy