Chicken Korma

Ingredients

Chicken - 700 grams

Ginger garlic paste - 1 -1/2 tsp

Yoghurt - 1 cup

Milk - 3 Tbsps

Amchur powder - 1/2 tsp

Garam masala powder - 3/4 tsp

Coriander powder -1 tsp

Red chilly powder - 1 tsp

Cumin seeds - 1 tsp

Green chilies (chopped) - 3

Salt - as needed

Kewra water - 2 drops

Cardamom powder - 1/4 tsp

Oil - 2 tsp

Browned onion - 1 Tbsp (optional)

Directions

In a vessel add the oil, cumin seeds, green chilies and fry the chicken until it turns white.

To the yogurt add the milk and all the spices except cardamom powder and kewra essence - whisk well.

Add the yoghurt mixture to the chicken n cook on a low flame for 25-30 minutes or until the oil rises to the top.

I had a little fried onion, so added it too but you can skip this step.

Sprinkle cardamom powder, kewra essence and garnish with green coriander. Serve with naan, roti or paratha.