Chicken Korma II

Chicken Korma is rich with mild, thick, creamy gravy. Serve it with hot Tandoori Roti or Parathas or plain boiled rice.

Ingredients:

• 2 chicken breasts halves cut in cubes
• 1 large onions thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ cup yogurt
• ½ cup sour cream
• 2 tbsp cashew paste
• 1 tbsp lemon juice
• 1 bay leaves
• 3-4 green cardamoms
• ½ tsp caraway seeds
• 2 tbsp coriander powder
• 1 tbsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder
• Salt to taste
• ¼ cup oil

Method:

• Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt, cashew nut paste, and sour cream; and keep aside.
• Reheat the oil over medium heat, add bay leaves cloves, green cardamom, black cumin and fry for few seconds till golden brown.
• Now add garlic paste, ginger paste, coriander powder, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. Add chicken cubes and fry for another 5 minutes. Cover the pan, reduce the heat and allow cooking for 25 - 30 minutes or until the chicken is almost tender.
• Stirring continuously, add a little yogurt mixture at a time to the chicken to blend it into the mixture. Repeat until the entire yogurt mixture has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water to adjust the consistency of gravy to your choice. Bring to a boil and remove from heat.
• Sprinkle with coriander and serve hot with Paratha, Tandoori Roti or plain rice.

Do You Know?
Meat, like any food, can transmit certain diseases. Chicken is often contaminated with Salmonella enterica, disease-causing bacteria.
Minced beef can be contaminated during slaughter with disease-causing E.coli 0157:H7 deriving from the intestinal tract if proper precautions are not taken.
Undercooked pork sometimes contains the parasites that cause trichinosis or cysticercosis.