Chicken Korma Receipe - Unilever Food Solutions

Marinate the pieces of processed chicken with hung curd, gg paste, salt, lemon juice and turmeric. Let the chicken marinate for two hours.
Now take oil in a vessel, add all the whole spices and let them infuse in the oil.
Now add the marinated chicken and cook. Add ginger garlic paste and green chillies.
Once the juices of chicken are sealed add the powdered spices such coriander, yellow chilli, red chilli. Add some water to avoid the masala from burning.
At this stage add the brown onion paste and mix. Followed by Knorr white gravy.
Thin down the consistency with water and let the chicken cook.
Now add the cardamom powder and aromat masala. Check the seasoning for salt.
Check the chicken if it cooked. Once you see the oil coming on top, that’s the indication that gravy is ready.
Finish the gravy with some kewra water and coriander leaves. Add a dash of ghee for some extra flavour.
Tips- For making Brown onion paste- fry the onions till golden brown. Grind to a smooth paste with the help of water.

Chicken Korma