Perfect for Spring!

Ingredients

  • Chicken supreme 4
  • Salt, to taste
  • Turmeric, 1/2 tsp
  • Oil, 1 Tbs

For korma

  • Fennel seeds 1 TVs
  • Cardamom green, 10 no’s
  • Bay leaf, 2/3
  • Mace, 4/5 blades
  • Cumin, 2 tsp
  • Onion diced, 1 kg 
  • Ginger 60 gms
  • Garlic, 6/7cloves
  • Green chilli, 4 no’s
  • Yoghurt, 200 gms
  • Turmeric, 2 tsp
  • Tomato purée, 120 gms
  • Cashew nuts, 200 gms
  • Coconut grated, 120 gms
  • Salt, to taste
  • Water
  • Cream 100 mls
  • Butter 100 gms
  • Saffron
  • Rosewater, a few drops

Method

  1. Marinate the chicken and keep aside.
  2. Heat the oil in a heavy based stew pot add the whole spices and wait until they crackle add onions and sauté gently until they become translucent.
  3. Add ginger, green chili and garlic cook further 10 to 15 minutes.
  4. Add yoghurt, tomatoes cashew nuts and turmeric and cook gently for 15/20 mins.
  5. Add water and let it cook until the cashew nuts are mushy and soft blend everything and strain.
  6. Heats the pan, add the korma sauce and finish with cream, butter and touch of saffron & rose water.
  7. For the chicken: You can pan sear the chicken and serve on top of the sauce or cut into small diced and cook in the sauce.
  8. Serve with basmati rice and stir-fried vegetables.