Shahi Chicken Korma by Zarnak Sidhwa

Ingredients:

• Chicken 1 kg
• Oil 2 tbsp
• Cumin seeds 1 tsp
• Whole spices 1 tbsp
• Tomato puree 1 cup
• Bay leaves 2
• Ginger garlic paste 2 tbsp
• Yogurt 1 cup
• Coriander powder 1 tbsp
• Cumin powder 2 tsp
• Red chilli powder or paprika 1 tbsp
• Salt 1 tsp
• Saffron a pinch
• Milk 1 tbsp
• Mint to garnish
• Kewra water 1 tsp

For Paste:

• Almonds skinned 15
• Cashew nuts 15
• Poppy seeds 2 tsp
• Melon seeds 1 tbsp
• Fried onions 2 tbsp

Method:

1. Boil all ingredients for paste for 10 minutes, let it cool.
2. Add fried onions and grind to paste on thinner side. Keep aside.
3. Heat oil, add cumin seeds, whole spices and bay leaf.
4. Let it splutter.
5. Add ginger garlic paste and tomato puree.
6. Then add ground paste and lower flame and when it come to boil add whisked yogurt, cumin powder and coriander powder, then add red chilli powder or paprika and salt.
7. Next add saffron dissolved in warm milk.
8. Once oil separates then add chicken and cook till done.
9. Garnish with mint leaves.
10. Lastly add kewra water.