Chicken Korma Chicken pieces marinated in saffron-almond-cashew nut paste Serves: Four Time required: 35 minutes plus marinating time

Ingredients

How to?

600 g chicken, cut into large pieces Oil or butter 3 (250 g) tomatoes, cut into thick slices 1 bay leaf Mix for the marinade: 200 ml curd 1 tbs (15 g) salt 1 tbs (15 g) chilli powder 1 tbs (15 g) ginger-garlic paste 1 1/2 tsp (7 g) garam masala powder 10 g cashewnuts, powdered 7 almonds, powdered 10 g coriander-cumin powder 5 g desiccated coconut 1/2 tsp (2 g) turmeric powder a few strands saffron 4 green chillies, slit lengthwise 50 g coriander leaves, chopped fine 2 (100 g) onions, ground to a paste and fried till golden

Make slits in the chicken pieces and apply the marinade mixture.  Keep aside for two to three hours.  Heat four tbs oil or butter in a pan.  Add the tomato slices, fry for two minutes and remove from oil. Keep them aside.  Add the bay leaf and fry for a minute.  Add the marinated chicken and fry for five minutes on high heat. Add one cup water and simmer for about 20 minutes or till done.  Serve hot, garnished with the fried tomato slices.

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