Chicken Korma

List A

• 500 grams - chicken with bones - cut into medium sized pieces
• 1 large onion - sliced
• 3 large tomatoes - chopped
• 5-6 green chillies - chopped
• 1 black bardamom
• 2 bay leaves
• 1/2 tsp turmeric powder
• 1/2 cup fresh coriander leaves chopped
• 2 tbsp ghee/ clarified butter
• 5 tbsp oil
• Salt as per taste

List B

• 1 onion - roughly chopped
• 6-7 flakes of garlic - roughly chopped
• 2 inch piece ginger - roughly chopped
• 1 tsp black pepper corns
• 1 tsp coriander seeds
• 3-4 cloves
• 3-4 cardamom
• 1 inch stick cinnamon
• 1 tsp poppy seeds/khus khus
• 1 tsp fennel seeds/saunf
• 2 tbsp grated kopra or desiccated coconut

• Take 2 tbsp oil in a pan and add all the ingredients from list B and fry it well on low heat for 5-7 minutes. Cool it and grind to a smooth paste adding enough water.
• In a thick bottom kadhai or pan heat remaining 3 tbsp oil, add black cardamom, bay leaves and onions, fry it till golden brown.
• Add the ground paste and fry it well till oil starts leaving the edges of the pan.
• Mix chicken and fry it on a medium high heat for 2-3 minutes.
• Add chopped turmeric powder, tomatoes, green chillies and salt. Saute it for 2 more minutes. Mix around 1/2 cup of water and cook it covered on slow heat for 7-10 minutes or till it is cooked through.
• Just before serving, heat the ghee/clarified butter to smoking point and pour over the cooked chicken.
• Serve hot garnished with chopped coriander leaves.