Chicken Korma

l have been trying to follow a healthier lifestyle for the last 2 years, trying at all costs to avoid processed foods. l love creating and adapting raw food dishes.

subheading: Marinade:

½ kg (1.2 lbs) chicken (bone-in)

¼ teaspoon ground turmeric

3 tablespoons plain yogurt or coconut milk

1 tablespoon ginger garlic paste (ground or crushed in equal quantities)

¾ to 1 teaspoon garam masala or korma masala

1 to 1¼ tsp Kashmiri red chili powder (less spicy variety, minimum ½ tsp)

½ teaspoon salt

subheading: To saute & blend:

1½ tablespoon oil or ghee

2 green cardamoms

1 cup onions sliced (2 medium)

6 cashews

4 almonds (or substitute with cashews)

¼ cup plain yogurt or coconut milk

subheading: For chicken korma gravy:

1 to 2 tablespoon oil or ghee

1 small bay leaf (optional)

4 cloves (optional)

2 inch cinnamon (optional)

1 cardamom (optional)

1 to 2 green chilies slit or chopped (optional)

½ cup hot water (more if needed)

¼ teaspoon salt (adjust to taste)

½ to ¾ teaspoon garam masala

1½ teaspoon coriander powder (ground coriander)

¼ teaspoon Kashmiri red chili powder (optional, for color)

3 tablespoons coriander leaves (cilantro) chopped

Directions at indianhealthyrecipes.com

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