Murgir Korma (Chicken Korma)

Serves four to five people.

Ingredients:

• Chicken - 10 to 12 regular pieces
• Chopped onion - 1 cup
• Garlic paste - 1 teaspoon
• Ginger paste - 2 teaspoons
• Coriander powder - ½ teaspoon
• Cinnamon stick - 1
• Cardamon - 5 to 6
• Milk - 2 tablespoons
• Plain yogurt - 2 tablespoons
• Bay leaf - 1
• Kewra - 1 tablespoon
• Sugar - 2 teaspoons (as needed)
• Salt - as needed
• Oil/ghee - ¼ cup
• Raisins and almonds - optional

Preparation:

• De-skin, clean and rinse the chicken pieces.
• Marinate the chicken with the ginger, garlic, coriander powder and salt.

• Heat oil (or ghee) in a pan.
• Fry the onions, bay leaf, cardamom, and cinnamon for about a minute.
• Add in the chicken pieces and stir for about 5-6 minutes over medium heat.
• Once the water starts to dry up, add the yogurt.
• Pour in a cup of water and mix well.
• Cover the pan and keep over low heat.

• After about 10-12 minutes, remove the cover and add in the milk and kewra.
• Stir some more and cover.

• Once the gravy thickens, and the chicken is cooked, mix in the sugar, raisins and almonds.
• Turn off the heat and keep the pan covered for another 5 minutes to let flavor blend in.
• Serve hot.