• 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:

  1. Put oil in a pan and fry the onion on a slow flame till dark brown in color.
  2. Grind to a paste the fried onions, coriander leaves, mint leaves, green chillies by using little water.
  3. 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.
  4. Add chicken pieces which have been marinated with salt and fry them for 5 minutes until they are well coated.
  5. 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.
  6. Add the salt , sugar lime juice and 2 cups  of water. Cook the chicken till done.
  7. Add the cream and mix it well.
  8. Heat a ladle of oil and put some mace powder , pour it over the chicken dish and cover.
  9. You can eat the chicken with rice or chapatti.