• Coriander Leaves for garnishing Golden brown fried Onion Rings Salt to taste 1 Tablespoons Clarified Butter(Ghee)/Butter 1 Cardamom, crushed 1 teaspoon each of Cumin, Coriander and Hot Spice Mix(Garam Masala) powders 1 Tablespoon each of Ginger, Garlic and Green Chilly pastes 1/2 teaspoon Turmeric powder 4 Cloves 1/2 cup Cashew nut paste 2 cup slightly Sour Yoghurt 800 grams of Chicken Coriander Leaves for garnishing Salt to taste Golden brown fried Onion Rings 1 Tablespoons Clarified Butter(Ghee)/Butter 1 Cardamom, crushed 1 teaspoon each of Cumin, Coriander and Hot Spice Mix(Garam Masala) powders 1 Tablespoon each of Ginger, Garlic and Green Chilly pastes 4 Cloves 1/2 teaspoon Turmeric powder 1/2 cup Cashew nut paste 2 cup slightly Sour Yoghurt 800 grams of Chicken

Method for “Chicken Korma”

Heat clarified butter(ghee)/butter in a heavy-bottomed pan on medium level till hot. Add the dry spices and fry for a few seconds. Add the ginger-garlic and chilly pastes and fry for a few more seconds. Add the yoghurt and fry on medium level for about 3 minutes. Add the chicken pieces, little water and mix well. Cover and cook on medium level for about 15 minutes or till the chicken is half – cooked. Add the cashewnut paste and fry for a little while. Add water as required and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 15 minutes or till the chicken is tenderised and the gravy is thick. Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander. Serve hot with Coconut Rice, plain white rice or roti.