Chicken Korma Chicken Korma 600 GMS Chicken, cut into large pieces | | Oil or butter | | 250 GMS tomatoes, cut into thick slices | | 1 bay leaf | | For Marination: 200 ml curd | | 1 tsp. Salt | | 1 tsp. chili powder | | 1 tsp. ginger-garlic paste | | 1 1/2 tsp. garam masala powder | | 10 GMS cashewnuts, powdered | | 7 almonds, powdered | | 10 GMS coriander-cumin powder | | 5 GMS desiccated coconut | | 1/2 tsp. turmeric powder | | A few strands of saffron | | 4 green chilies, slit lengthwise | | 1 tbsp. coriander leaves, finely chopped | | 2 onions, ground to a paste and fried till golden | | | Method | 1.Make slits in the chicken pieces and apply the marinade mixture. 2.Keep aside for 6-8 hours. 3.Heat oil or butter in a pan. Add the tomato slices, fry for two minutes and remove from oil. Keep them aside. 4.Add the bay leaf and fry for a minute. Add the marinated chicken and fry for five minutes on high heat. 5.Add one cup water and simmer until done. 6.Serve hot, garnished with the fried tomato slices | | froggy297 This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |