Zafarani Chicken Korma
|Chicken||800 Gram, cut into 8-10 pieces|
|Black cardamoms||4 , crushed|
|Green cardamoms||4 , crushed|
|Cumin seeds||1 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Mace powder||1 Pinch|
|Thick curd||400 Gram|
|Red chili powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Lukewarm milk||2 Tablespoon|
|Almond paste||2 Tablespoon|
Clean and wash the chicken.
Prick all over with a fork/ knife.
Grind the onions with just enough water to a paste.
Heat ghee, in a 2 litre deep dish on 100% power for 1:00 minute.
Add the cloves, peppercorns, cinnamon stick, nutmeg, mace, bay leaves, black cardamoms, green cardamoms and cumin seeds and microwave on 100% power for l:00minute.
Add the ground onion paste and microwave on 100% power for 9:00 minutes till golden brown and dry.
Stir 2-3 times during cooking Add lightly beaten curd, salt, red chilli powder, almond paste and turmeric powder.
Mix and add the saffron dissolved in 2 tbsp'of milk.
Mix well and microwave on 100% power for 2:30 minutes.
Add the chicken pieces.
Mix and microwave on 100% power for 9:00 minutes. Stir 2-3 times during cooking.
Allow to stand covered with an aluminum foil for 10-15 minutes before serving