Chicken Kormaa

• 1/2 kg chicken breasts (cut to medium pieces)
• 1 tbsp almonds
• 1 tsp pepper powder
• 1 onion, finely chopped
• 1 tbsp tomato puree
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1/2 cup yoghurt
• 2 green chilli
• 1 cardamom
• 2 cloves
• 1 medium size cinnamon stick
• 1 bay leaf
• 1/2 tsp garam masala
• 1 tbsp coriander leaves, chopped
• 3 tsp ghee
• Salt to taste

Step 1

Marinate chicken with lemon juice, pepper powder, salt and ginger garlic paste. Cover and keep it aside for 40 – 45 min.

Step 2

Heat a heavy bottom pan and pour ghee. Add onion and turmeric to it and saute well.

Step 3

Fry the onions until light golden and take them out. Leave the left over oil for further use.

Step 4

Make a fine paste of fried onion, yoghurt, green chillies and almonds in a mixer.

Step 5

Add this paste to the marinated chicken and mix well.

Step 6

Reheat the pan. Add cardamom, cloves, bay leaf and cinnamon. Stir for about 30 seconds. Next, add tomato puree and saute well.

Step 7

Add the marinated chicken, salt and the leftover paste to the pan. Keep stirring occasionally, until it boils.

Step 8

Cover the pan and let the chicken cook.

Step 9

Once done, add garam masala and coriander leaves. Serve hot with rice or roti.

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