What is Korma? <br> <br>

Ingredients: <br>
1 1/2 lbs chicken, cut into pieces <br>
2 1/2 tablespoons butter, ghee or oil <br>
1 1/2 teaspoons cumin seeds <br>
2-inch cinnamon stick, lightly bruised <br>
2 cardamons <br>
2 cloves <br>
2 bay leaves <br>
4 black peppercorns, lightly crushed <br>
1/2 tablespoon minced ginger <br>
1/2 tablespoon minced garlic <br> <br>



Marinade: <br> <br>

1 teaspoon salt  <br>
1 1/2 teaspoons Garam Masala  <br>
1/4 teaspoon turmeric powder  <br>
1 teaspoon coriander powder  <br>
1 teaspoon cumin powder  <br>
1 1/2 tablespoons chili powder or paprika  <br>
1 1/2 cups plain yogurt, lightly whipped  <br>
2/3 cup fried onions, lightly crushed  <br>  <br>

Method:  <br>  <br>
1. Marinate chicken with Marinade ingredients for 30 minutes to 1 hour.
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2. Heat up wok with 2 1/2 tablespoons butter, stir-fry the items listed under Ingredients and let the whole spices to sizzle a bit until fragrant. Toss in the marinated chicken (with the marinade) and continue to stir-fry for 10 minutes.
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3. Turn heat to medium-low, cover the wok and cook for 30 minutes, or until the oil slightly separates, chicken is tender enough and you have achieve the gravy consistency that you prefer.
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4. Salt to taste, and add some water if the dish appears to be too dry. Dish out and serve with basmati rice or Naan bread.
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Cook’s Notes:  <br>  <br>
Mutton, lamb, beef and vegetable makes delightful Korma as well.
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If you prefer, substitute yogurt with cream or coconut milk, or a combination of them.  <br>  <br>

Fried onions can be substituted with fried shallots.
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To prepare fried onions at home, deep-fry finely sliced onions on high heat for 10 minutes or until color changes to almost translucent and crispy. Spread out on paper towels and pat dry
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