- 1 kg chicken cut into large pieces
- ½ cup cashewnut paste
- 4 medium chopped onions
- 1 cup coriander leaves
- ¼ cup mint leaves
- 3 to 4 green chillies
- 2 bay leaves
- 5 green cardamoms
- 1 inch cinnamon
- 1 tablespoon ginger –garlic paste
- 1tsp roasted coriander powder
- ½ tsp cumin powder
- ½ lemon juice
- ½ cup fresh cream
- 1 tablespoon ghee or butter
- ½ tsp mace powder
- Salt to taste
- ½ tsp sugar
This herb-filled chicken korma has a very tempting green colour and a fresh herbal delicious taste. I assume it must have originated from Bhopal hence it’s name.
METHOD:
- Put oil in a pan and fry the onion on a slow flame till dark brown in color.
- Grind to a paste the fried onions, coriander leaves, mint leaves, green chillies by using little water.
- In the same pan heat oil and add the bay leaves, cardamoms,cinnamon and allow the aromatics to give out a aroma. Now add the ginger garlic paste and fry it well.
- Add chicken pieces which have been marinated with salt and fry them for 5 minutes until they are well coated.
- Now add the coriander powder , cumin powder and the green paste. Saute the chicken well on medium flame for 3 minutes. Add the cashewnut paste and fry well.
- Add the salt , sugar lime juice and 2 cups of water. Cook the chicken till done.
- Add the cream and mix it well.
- Heat a ladle of oil and put some mace powder , pour it over the chicken dish and cover.
- You can eat the chicken with rice or chapatti.