chicken qorma

Ingredients :


Chicken 2pounds (918 gms)

2 medium Onions Chopped

3 medium Tomatoes (Chopped)
Yogurt 1/2 cup (100 gms)
3 teaspoons Garlic Paste (21 gms)
3 teaspoons Ginger Paste (21 gms)
1/2 Cup Vegetable Oil (137.5 gms)
1 1/2 Chili Powder (Red Chili Powder)
1/2 teaspoon Turmeric (Haldi powder)
10 Curry Leaves
Fistfull Coriander Leaves (dhaniya)
Salt to taste
Cloves (Whole) (3 gms)
Raw Sliced Almonds (12 gms)
1 teaspoon Coriander seeds (1.8 gms)
1/2 teaspoon Cumin Seeds (Cumin, Jeera)(1 gm)
Cardamom (2 gms)
1 inch Cinnamon Sticks (flat) (2.5 gms)
1/2 cup Grated Fresh Coconut (40 gms

Preparation :
Preparation time (:min):20 Cooking time (:min):30

Grind into a paste: cloves, almonds, coriander seeds, Cumin, cardamom, cinnamon and grated fresh coconut until soft and keep aside.
Cut chicken into a little larger than bite sized pieces.
Heat oil in a wide, non-stick skillet and fry onions, garlic and ginger pastes until onions are deep brown. Now add chicken, chili powder, turmeric, salt and curry leaves.
Fry until chicken pieces are lightly browned. Now add yoghurt, tomatoes, coriander leaves and mix well.
Cover and cook on high heat until water content has reduced coinsiderably (gravy looks thick and almost sticks to the chicken pieces) and then add the ground paste and 2 cup of water.
Cover and cook on low heat for 25 minutes or until the gravy looks thick.
Serve it hot. Goes very well with plain white rice.