|Broiler fryer chicken||2|
|Buttermilk/Yogurt||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Curry powder||1 Tablespoon|
|Ground almonds/Finely chopped almonds||2 Teaspoon|
|Rice pilaf||1 Cup (16 tbs)|
Wash and dry chicken pieces.
Mix buttermilk with 2 cloves garlic; marinate chicken in buttermilk 2 hours at room temperature, turning occasionally.
Melt butter or margarine in casserole or heavy saucepan, and cook onions and remaining garlic with salt, pepper, cinnamon, ginger and cloves 5 minutes, stirring frequently.
Add curry powder and almonds, and cook another 5 minutes.
Add chicken and marinade; cover and simmer 1-1 1/4 hours or until chicken is tender.
Add a small amount of chicken broth during cooking if liquid evaporates.
Discard whole spices.
Add chicken mixture to rice, being careful not to break chicken pieces.
Cover, and let stand over low heat or in slow oven until flavors blend.
Note: Chicken Korma, one of the great dishes of the subcontinent, is served on national festival days by the Moslems and usually presented buffet-style in both India and Pakistan.
A large serving dish or platter is set on a brass or silver tray and surrounded with accompaniments; eggplant or okra fritters and bowls of such condiments as tart sauces, chutney and chopped fresh relishes.