AWADHI CHICKEN KORMA

Chicken cooked in smoked and aromatic brown gravy

S.No	Ingredients	Quantity
1	Onion (Deep Fried)	300 grm
2	Ginger (Deep Fried)	10 grm
3	Garlic (Deep Fried)	10 grm
4	Cashewnuts (Deep Fried)	50 grm
5	Curd	100 ml
6	Ginger paste	1 tbsp
7	Garlic paste	1 tbsp
8	Green chilli paste	½ tbsp
9	Cinnamon	1 small stick
10	Green Cardamom	2 no
11	Clove	2-3 no
12	Bay leaf	1 no
13	Mace- Green cardamom powder	¼ tbsp
14	Garam masala powder	½ tbsp
15	Kewra water	½ tbsp
16	Gulab water	½ tbsp
17	Khoya	25 grm
18	Ghee	40 ml
19	Charcoal	1 small piece
20	Chicken	500 grm

 Method of Preparation

1.       Marinate chicken with salt, ginger and garlic and keep it aside for 1 hour.

2.       Make a fine paste of fried onion, cashew, ginger and garlic by adding little water.

3.       Heat ghee in a pot; add Cinnamon, Green Cardamom, Clove and Bay leaf.

4.       Then add ginger, garlic and green chilli paste and cook it until raw flavour goes off. Then add brown gravy paste and cook it for 12-15 minutes at medium to low flame. Then add beaten curd and cook further for 5 minutes.

5.       Heat little ghee in other pot and add chicken and sauté it for 5 minutes. And remove it and put it in gravy and then add khoya in gravy.

6.       Burn the charcoal on the open flame and put it on small katori or you can make a small katori from aluminium foil too.

7.       Add ½ tbsp of ghee in that charcoal and immediately place the katori in the chicken gravy and close the lid for 1 minute. You can add one clove also in charcoal. Smoke should trap inside. Remove katori after that.

8.       Then remove this katori and add garam masala, mace – cardamom powder, rose water, Kewra water and salt as required.

9.       Cook for 2-3 minutes or until chicken is tender.

10.   Serve hot and garnish with cream/ Rogan or fried onions.