Cooked with a generous dollop of almond-green chilli paste, cream and yogurt, this korma will make you fall in love with Mughlai cuisine
Method
Prepping Up: Soak the almonds and green chillies for 5-10 minutes. Make a paste of both using the water in which they were soaked. Keep aside.
Preparing the Masala: Heat oil in a pan, add the garam masala and fennel seeds. Fry the chopped onions till they sweat. Next, fry the ginger-garlic paste. Add the ground almond-cashew-chilli paste. Then, add the coriander-cumin powder and ¼ cup of water to prevent the masala from getting burnt.
Cooking the Chicken: Cook the masala paste over low heat for 10 minutes till the oil separates from it. Now, add the yogurt and chicken pieces and saute for 5 minutes. Add coconut milk/cream, required salt, white pepper powder and more water as needed. Cover and let the chicken cook till it is completely done.
Garnish with finely chopped cilantro and sliced almonds.
