White Chicken Korma

A classic, rich royal fare with a taste to die for. The key to this dish is the almonds and the yogurt. If you want a healthier version, you can certainly go with less oil, but my recommendation is to not reduce the amount of almonds and yogurt. You will lose the zing if you do that!

You need:
Chicken pieces (500 gm)

Yogurt (Curd) 1 cup

Grated Ginger 1/2 tsp

Garlic 3 cloves

Ground cumin

3 cardamoms, 1 inch cinnamon, few cloves

1 large onion chopped

2-3 green chilis

Ground almond 1/4 cup

Toasted almonds and fresh coriander for garnish

Water 1+1/2 cups

Salt to taste

1. Make a paste from the onions and chilis using a blender
2. Heat oil and saute the onion-chili paste for about 3-4 minutes
3. Add ginger, garlic and saute for 2 minutes
4. Add cinnamon, clove, cardamom, turmeric power and cook for 3-4 minutes
5. Add chicken pieces and cook till the chicken turns slightly brown
6. Add salt, black pepper powder and cumin powder, and cook for another 3-4 minutes
7. Add water, cover and cook for 10 minutes
8. Add ground almonds, constantly stirring as you add.
9. Wait 2 minutes and then add the yogurt (low heat and constant stirring required to avoid curdling)
10. Cook for 4-5 minutes, but dont boil the curry more.
11. Garnish with almond flakes and chooped coriander