	Chicken	1 Pound
	Onions	1 Cup (16 tbs)
	Coconut powder	3 Tablespoon
	Cloves	5
	Long cinnamon stick	1
	Bay leaf	4
	Ginger garlic paste	2 Teaspoon
	Mustard seeds	1⁄2 Teaspoon
	Shajeera	2 Teaspoon
	Tomatoes	2 Medium
	Cilantro	1⁄2 Cup (8 tbs) (coriander)
	Pudina	1 Teaspoon (mint)
	Yogurt	2 Tablespoon
	Lime juice	1 Tablespoon
	Dhaniya powder	2 Teaspoon
	Garam masala powder	2 Teaspoon
	Turmeric	To Taste
	Chilli powder	To Taste
	Salt	To Taste

Nutrition Facts

Serving size

Calories 296 Calories from Fat 145

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 4.8 g23.8%

Trans Fat 0 g

Cholesterol 68.8 mg22.9%

Sodium 289.4 mg12.1%

Total Carbohydrates 18 g6%

Dietary Fiber 8 g31.9%

Sugars 3.5 g

Protein 21 g41.2%

Vitamin A 17.1% Vitamin C 22.1%

Calcium 9.4% Iron 11.7%

*Based on a 2000 Calorie diet

Directions

Cut Chicken into small pieces, wash well & marinate chicken with yogurt, ginger garlic paste, salt, chilly powder & turmeric powder for half-an-hour.

Heat oil in a deep saucepan, when hot, add mustard seeds, shajeera, bayleaf, cloves & cinnamon stick & saute for 10 secs. Add onions and saute until light brown.

Add chicken pieces add cook for 5 mins.

Grind tomatoes, cilantro, mint & coconut powder into a puree

Add pureed mixture to chicken, add dhaniya powder & garam masala powder. Add little water if needed

Cook until chicken is done (Approximately about 15 minutes). Squeeze juice of half a lemon.

Serve Hot with Rice/Rotis

Comments

Comments: 7 | Add a Comment

Khazina Waraich says :

cocunut powder seems to be the only apparent difference between chicken korma and a regular chicken curry, is that right?

Posted on: 28 September 2009 - 9:36am

Snigdha says :

Yes! Coconut and I also add a little ground Khuskhus/poppy seeds to the Korma. Looks like I forgot to add it in the ingredients list!

Posted on: 5 October 2009 - 11:57am

nanapull says :

What kind of oil do you use and how much? Also, what do you do with the lime?

Posted on: 5 April 2009 - 3:16pm

Snigdha says :

I alternate between Canola and Mazola Oil and sometimes Olive oil. You may use any oil according to your preference. I drizzle the lime juice on the dish before serving, to give it a tangy taste.

Posted on: 6 April 2009 - 3:15pm