Chicken korma is a dish originating in South Asia or Central Asia which is made with yogurt, cream, nuts. It is a type of curry. Murg korma is a very comfort food and always a safe bet over any other non-vegetarian dishes.
- Boil almonds(without skin), melon seeds, cashew nuts and poppy seeds in hot water for 15 minutes.
- Once it is boiled take it in a blender with fried onions and blend into a fine paste.
- In hot oil add bay leaf, cloves, cardamom, and cinnamon. when it sizzles add cumin seeds, ginger garlic paste, tomato puree, blended paste, coriander powder, cumin powder, turmeric, red chilly powder, salt and mix it well.
- Once it starts boiling add curd and let it cook for 10 minutes with a lid on it.
- Then add chicken pieces, some water and cook it for 20-25 minutes.
- Once it’s cooked oil starts floating on top and when the gravy becomes thick add chopped coriander leaves.
- Also, add mint leaves and mix thoroughly, switch off and serve hot with roti, naan or chapati.