Irani style Chicken Korma

Ingredients

For Ginger Garlic Paste

• 2-3 Green chillies, broken into half,
• 1 inch Ginger, peeled, roughly chopped,
• 5-6 Garlic cloves,
• 1 tsp Oil,
• Salt to taste,
• few Tender Coriander stem,

For Marination

• 550 gms Chicken (drumstick)
• Salt to taste,
• Prepared Ginger Garlic Paste,

For Walnut Paste

• ½ cup Walnut,
• Salt to taste,
• ⅓ cup Curd, beaten

For Cooking Chicken

• 2-4 tbsp Oil,
• Marinated Chicken

For Tempering

• 2 tbsp Oil
• 1 inch Cinnamon stick
• 2 Bay leaf,
• 2 medium size Onions, chopped,
• Prepared Walnut Paste,
• 1 tsp Coriander powder,
• ½ tsp Turmeric powder,
• 1 ½ tsp Degi red chili powder,
• ½ cup Water,
• 1 tbsp Tamarind pulp,
• Salt to taste,
• Roasted Chicken

For Roasted Walnut

• ½ tbsp Ghee,
• 2 tbsp Walnut, roughly chopped,
• Salt to taste

For Garnish

• Chili oil,
• roasted Walnut,
• 2 tbsp fresh Pomegranate pearls,
• Coriander sprig

Process

For Ginger Garlic Paste

1. In a bowl, add Green chillies, ginger, garlic cloves, oil, salt to taste, tender coriander stem.
2. Transfer it into a grinder jar and grind into a smooth paste.
3. Keep aside for further use.

For Marination

1. In a large bowl, add chicken drumstick, salt to taste, prepared ginger garlic paste and marinate well.
2. keep it aside for further use.

For Walnut Paste

1. In a shallow pan, add walnut, salt to taste and dry roast for 7-8 minutes on moderate heat.
2. Once the walnuts are roasted, transfer it into a bowl and add curd.
3. Transfer the mixture into a grinder jar and grind into a smooth paste. Keep aside for further use.

For Cooking Chicken

1. In a shallow pan, add oil, once it’s hot, add marinated chicken and cook on medium flame for 10-15 minutes.

For Tempering

1. In a handi, add oil once it’s hot, add cinnamon stick, bay leaf, onions and saute them for a while.
2. Once the onions turn golden brown in color, add curd and cook for a while.
3. Now, add prepared walnut paste and saute on moderate heat.
4. Add coriander powder, turmeric powder, degi red chili powder and saute it.
5. Now, add water and get it to a quick boil then add tamarind pulp, salt to taste and let it cook.
6. Add roasted chicken into it and let it cook for 10-12 minutes on moderate heat.
7. Once the chicken is cooked well, transfer it into a serving dish.
8. Garnish with chili oil, roasted walnuts, pomegranate pearls and coriander sprig.
9. Serve hot with roti.

For Roasting Walnut

1. In a small shallow pan, add ghee once the ghee is hot, add walnuts and roast them for 1-2 minutes on low flame.
2. Keep it aside for further use.