Chicken Korma Recipe

Ingredients

1. ) Chicken - 1500 grams (small cubes)
2. ) Onions, medium size - 5 pieces
3. ) Plain Yogurt - 300 grams
4. ) Sundip Ginger Garlic Paste - 2 tablespoon
5. ) Cooking oil / ghee - 250 grams
6. ) Sundip Chicken Korma Masala - 1 packet (use less for mild hot)

Cooking method

1. ) Take cooking oil / ghee in a small deep pan and heat. Add sliced onions and saute / fry on high heat until the onions turn transparent. Stir frequently during frying. Reduce the heat to low and continue to fry onions until they are golden. Stiry continuously. Remove from heat and drain excess oil. Spread the fried onions on an absorbent paper and allow to cool. When crisp, crush them coarsely with a rolling pin. Do not grind into a paste.
2. ) In the same oil, add ginger garlic paste and fry for a few seconds. Then add meat, yogurt and Sundip chicken korma masala from the packet. 
3. ) Cover the cooking pan and cook on low flame until meat is tender. If required, you may add 1 to 2 cups of water during cooking
4. ) Add crushed fried onions an continue to cook for 5 minutes on low flame or until the oil separates from the gravy

Chicken Korma curry is now ready.

Serving suggestions

1. ) For badami korma, add 10-15 grams of peeled almonds during step 4
2. ) To enhance aroma and flavour, add Sundip Kewra Water during step 4
3. ) Serve with Menu Tandoori Naan or Menu Tandoori Roti