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INGREDIENTS :
1 kg chicken with bone Or boneless
1 coconut ( extract juice from coconut. 1 cup thick & 2 cups thin )
1/4 cup cashew nuts
For the Masala ;
2 tbsp. oil
2 onions sliced
3-4 green chilies'
1/4 tsp methi (fenugreek seeds )
1 tbsp. ginger chopped
4 garlic cloves
Cooking :
2-3 tbsp. oil
1 onion diced
1 tomato chopped
Spice - 2 cinnamon stick, 3 green cardamom, 3-4 cloves
3/4 coriander powder
1/2 tsp fennel powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp pepper powder
1 tsp kasuri methi (dry fenugreek leaves crushed)
3 green chilieschillies
5-6 cashew nuts
few curry leaves
salt to taste
Preparation :
Soak the cashews in hot water for 15 minutes
Extract coconut milk from coconut, 1 cup thick & 2 cups thin coconut milk and keep aside.
Heat 2 tbsp. oil and add fenugreek seeds fry for few seconds on low flame and then add sliced onion, green chilli, ginger and garlic fry until onions translucent and let it cool.
Once cooled, grind into fine paste and keep aside . Grind soaked cashews into smooth paste separately and keep aside.
Heat 2-3 tbsp. oil and add spices, fry for few second on low flame. Add diced onion and fry till it becomes translucent or light brown color.
Add tomato, cover and cook for 2-3 minutes on low flame. Add spice powders coriander, pepper, fennel powder & turmeric and give a nice mix .
Add chicken pieces. Mix well. Make sure the chicken pieces are coated well with the masala. Add thin coconut milk , salt & cover and cook for 20-25 minutes on low to medium flame.
Once chicken cooked 75% add thick coconut milk and give a nice mix. Cook for another 2-3 minutes.
Add 1/2 tsp garam masala and mix well. Add cashew paste give a good mix and cook another 2-3 minutes on low to medium flame and its done!
Heat 2 tbsp oil /Ghee, add 6-7 cashews , 3 green chilli, few curry leaves and fry for few seconds and pour in chicken korma.
Garnish with 1 tbsp chopped coriander leaves.
Serve hot with roti, dosa , paratha & rice and Enjoy 🙂
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