Murgi Ka Korma
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Onions||2 , thinly sliced|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Ricotta cheese||1⁄4 Cup (4 tbs)|
|Slivered almonds||2 Tablespoon|
|Onions||2 , minced|
|Garlic paste||2 Teaspoon|
|Cardamom pods||6 , cracked|
|Cinnamon stick||1 1⁄4 Inch|
|Ground cumin||1 Teaspoon|
|Grated nutmeg||1 Pinch|
|Hot chili powder/1 teaspoon paprika||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Skinless chicken legs/Thighs/breast halves||8|
|Hot water||2 Cup (32 tbs)|
Heat sufficient oil in a round-bottomed pan or wok over medium heat.
Fry the sliced onions until golden brown and crisp.
Spread over paper towels to drain off the excess oil.
Place the yogurt, ricotta cheese, almonds, and fried onions (saving a few to garnish) in a blender and blend to a smooth paste (add a little water if it is too dry).
In a large, nonstick pan, heat 2 tablespoons of oil (use the same oil in which the onions were fried) over medium heat.
Add the minced onions and saute until golden brown.
Stir in the garlic paste, all the spices, the garam masala, and salt.
Add the chicken.
Stir and cook for 5 minutes.
Stir in the prepared yogurt and almond paste, and continue stir-frying for another 10 minutes.
Add the water and mix well.
Reduce the heat, cover, and simmer, stirring to prevent sticking, for another 10-15 minutes or until the chicken is tender.
Serve garnished with the fried onions.
The whole spices may be removed before serving.
Serve with naan, chapati, or paratha, patta gobi aur mattar, and raita.