Chicken Korma With Almonds

Shyama have started making Indian food in her place and she has most of the basic spices in her shelf and she looks to my blog to find some easy to make Indian dishes and I have been telling to her for few weeks that I will post this easy chicken recipe which is nnot spicy so that when she makes it her friends can enjoy the dish too.

But as you all noticed I have not been blogging regularly as before plus we also went to a short holiday to London last week will write about the trip in my next post as I did meet two food bloggers there which was so much fun.

As I love to cook and have been cooking for long, I never thought of explaining in details, Shyama made one of my recipes last time and she said as I had written roast the spices she roasted them in oli the spices and all the onions etc and it turned black and smokey and all her friends who came to the kitchen was saying what is that burned smell,

So here it go Shyama, when I write  Dry Roasting whole spices then what you have to do is
 Place the spices  in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.
Now transfer them to a pestle and mortar, crush them to a powder or coarsely grind them according to the recipe instructions. This will be easier to do now that they have been roasted.

Couscous (dog) while i was setting the table to take the pic, he was just drooling over chicken :-)

 

 

Chicken Korma With Almonds:

700 gm Chicken skinned and cut into bite size pieces.
3 to 4 tablespoon of oil
2 tsp cummin seeds
2 garlic cloves finley chopped
1 inch ginger finley chopped
300 gm onion puree ( chop onions and use a hand held blender to make them into a puree)
50 gm Almond powder
2 tsp garam masal
1 to 2 table spoon of corriander leaves chopped

For the Marination
125 gm of youghurt
1 tsp salt
1 tsp turmeric

Spices to powder:
4 cloves
3 cardamom pods
5 cm piece of cinamon stick
1 tsp fennel seeds
1 table spoon of corriander seeds
 Dry roast the spices above and grind them to a fine powder
200 ml water

50 ml of cream or more if you like more creamy

Marinate the chicken with a marination ingridients and the spice powder in a glass bowl and keep in the fridge for few hours. I sometimes forget this and just marinate the chicken for a hour and use.

Heat the oil in a wok , add the cummin seeds and stir fry for a minute, then add the garlic and ginger and fry for futher 1 minute. Now add the onion puree and fry for some 6 to 8 minutes till the onions are lightly golden color, if you thing th emix is looking too dry add a bit more oil.
Now add the chicken with the marination and fry for few minutes , and add the almond powder ,and add the water , close the wok with a lid and cook in a low fire till the chicken pieces are almost cooked.

Now add the garam masala and cook till the chicken is cooked well .
Add the corriander and cream and stir well and serve with rice or chapathies.
Taste if salt is enough otherwise add a bit more salt.