Ingredients

1. 1½ kg chicken pieces
2. 6 onions – sliced and fried until golden
3. 2 tbsp ginger & garlic paste
4. 5 tbsp Spicemaster Korma Masala
5. 1 tbsp Kashmiri chilli powder
6. 1 tbsp garam masala
7. 1½ cups curd (yoghurt)
8. 10 cashew nuts + 10 almonds + 2 tbsp coconut powder – lightly toasted in 2 tbsp ghee, then blended with ½ cup water
9. ½ cup oil + 2 tbsp ghee
10. ¼ cup coriander stems – chopped
11. ¼ cup fresh coriander – chopped
12. 4 green chillies
13. 2-inch ginger – cut into julienne
14. Salt to taste

Preparation 

1. Blend two-thirds of the fried onions with the toasted nut and coconut mixture to form a smooth paste. Hand-crush the remaining onions.
2. In a separate bowl, mix Spicemaster Korma Masala, Kashmiri chilli powder, and garam masala with 1 cup water to form a masala blend. Set aside.

Method

1. Cook the Base: Heat oil and ghee in a pan. Add chicken pieces, curd, prepared masala blend, ginger & garlic paste, green chillies, coriander stems, ginger julienne, and salt.
2. Simmer the Curry: Slow-cook over medium to low heat, allowing the flavours to develop and the chicken to cook about 80%.
3. Add the Richness: Stir in the onion and nut mixture along with the crushed onions. Mix gently until well blended and the gravy thickens.
4. Serve & Garnish: Garnish with ginger julienne and fresh coriander. Serve hot with naan, roti, or basmati rice.

Contains no additives or preservatives

Allergen(s): Mustard Seed