1 kg boneless chicken
2 large onions
5 garlic cloves
2 inch ginger chopped fine
1 cup oil
1 tbsp whole coriander seed
1/2 tbsp cumin seeds
7 whole cloves
3/4 tablespoon ground coriander
1/4 tablespoon ground black pepper
1 tablespoon garam masala
1/4 tablespoon turmeric
1/2 tablespoon salt (or more to taste)
1 tbsp gram flour
200 gms plain yogurt
200 gms fresh cream
1 tbsp red chili powder
1/2 tbsp turmeric powder
1 large bay leaf
1 pinch green cardamoms, ground
1 pinch saffron (optional)
2 tablespoons fresh coriander leaves (optional)
For my korma I marinade the chicken with natural yogurt and black pepper.
Fry onions, garlic and ginger. Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder, garam masala and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.
Stir in the gram flour, flour, saffron, sugar and salt, then slowly pour 300ml cold water into the pan, stirring constantly.Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.
Remove the pan from the heat, take out the bay leaf and blend the onion mixture in a food processor, but let the mixture cool slightly first.
Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.
Garnish with fresh coriander leaves.. Enjoy with white rice!