1: chicken 1 kg (cut in 8 pieces)
2: fried onions 1 cup (ready made)
3: ginger & garlic paste 1tbs (heaped)
4: poppy seeds 1tbs or cashew nuts 10
5: desiccated coconut 2tbs
6: almonds 20 (boiled and skin off)
7: salt 1ts
8: red chilli powder 1ts
9: nutmeg 1/2ts
11:green cardamom powder 1/2 tsp
12:garam masala powder 1 tsp
13: kewra water 1 tbsp
14:almonds 8 (boiled and skin off)
15:coriander powder 1&1/2 tsp (heaped)
16: black pepper corn 8
18:green cardamom 4
19:black cardamom 2
20:cinnamon stick 2 small pieces
21:oil 1 cup
22:thick greek yogurt 1&1/2 cup
1: grind almonds 20, poppy seeds or cashew nuts 10, coconut, milk or water little to grind to a paste and keep aside.
2: heat oil in a pan add black pepper corns, cloves, green cardamom, black cardamom, cinnamon sticks, ginger & garlic paste and fry for one minute on high flame.
3: then add the chicken, coriander powder, salt, red chilli powder mix and fry on high flame till the chicken changes colour.
4: then add nutmeg, mace, green cardamom powder, yogurt, grinned paste, water 1 cup mix well wait for a boil on high flame, then lower the flame to low to medium cover and cook till the chicken is cooked and the oil comes on the surface.
5: now add the fried onion, garam masala powder, kewra water mix and simmer for 3 to 5 minutes on low flame.
6: heat oil 1 tsp and fry the 8 almonds till golden and keep aside(slice in half).
7: garnish the cooked korma with fried almonds and serve hot with naan.
BY FAIZA ZARIF
(COOK WITH FAIZA)