Creamy Chicken Korma

• Boneless Chicken - 600g - cut into medium chunks
• Oil - 3 tblsp
• Butter - 15g or 1 tblsp
• Onion - 1 large
• Tomato - 3 big
• Ginger - ½ inch thick and 1 inch long
• Garlic - 2 big cloves
• Cashewnuts ground in to powder - 30g or 22-24
• Coriander Leaves - few sprigs
• Single Cream - 150ml
• Sugar - 1 tsp (optional)
• Orange colouring - 1 pinch ( optional)
• Water - as required
• Salt - to taste

Marinade

• Vinegar - 1 tblsp
• Yoghurt (Curd) - 2 tblsp
• Turmeric powder - 1/8 tsp
• Garlic - 3 cloves

Spice powders:

• Turmeric powder - 1/8 tsp
• Chilli powder - ½ tsp
• Garam Masala - 1 tsp

1. Crush the garlic listed under marinade.
2. Combine the chicken pieces with yoghurt, salt, turmeric powder and crushed garlic and let it marinate for atleast 2 hours.
3. Chop all the onion, tomatoes and herbs; Peel and chop the ginger; Crush the garlic.
4. Heat a 2 litre pan on a stove and add half the oil.
5. When the oil is hot enough, add chopped onion and stir for about 4-5 minutes on a medium heat until they become light brown.
6. Remove the onion from heat and let it cool.
7. Grind the fried onion, garlic, ginger and tomatoes.
8. Pour rest of the oil to the pan. Add marinated chicken pieces and butter. Fry further for 4-5 minutes on a medium heat.
9. Add chilli powder, garam masala and fry further for about a minute.
10. Add salt,sugar and ground mix and fry further for about 2 minutes.
11. Add about 300ml of water to the pan.
12. Cover and cook the meat on low heat for about 5 minutes.
13. Add colouring and cashewnut powder and more water if needed.
14. Let the curry boil on medium heat for 2-3 minutes.Switch off.
15. Add the cream before serving and stir it well.
16. Garnish with coriander leaves.

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