Name: Chicken Korma recipe by Tathagata Deb at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3
Ingredients: Chicken 500 gm; Fresh cream 5 tablespoons; Magaz paste 25 gm; Chopped onion 4 big sized; Onion paste 2 tablespoons; Ginger paste 1 tablespoon; Garlic paste 1 tablespoon; Tomato (1 big sized) paste; Green chili paste 1/2 tablespoon; Turmeric powder 1/2 tablespoon; Red chili powder 1/2 tablespoon; Cumin powder 1/2 tablespoon; Coriander powder 1/2 tablespoon; garam masala 1 tablespoon; Cardamon, Cinnamon, Cloves 3-4 (each kind); Bay leaves 4-5; Salt as per taste; sugar 1/4 tsp; Mustard oil as required

Ingredients Serving: 3

Chicken 500 gm
Fresh cream 5 tablespoons
Magaz paste 25 gm
Chopped onion 4 big sized
Onion paste 2 tablespoons
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Tomato (1 big sized) paste
Green chili paste 1/2 tablespoon
Turmeric powder 1/2 tablespoon
Red chili powder 1/2 tablespoon
Cumin powder 1/2 tablespoon
Coriander powder 1/2 tablespoon
garam masala 1 tablespoon
Cardamon, Cinnamon, Cloves 3-4 (each kind)
Bay leaves 4-5
Salt as per taste
sugar 1/4 tsp
Mustard oil as required

Instructions

First, take 2/3 rd of the chopped onions and fry them in mustard oil in a pan gradually to get crisp onion flakes. Add little sugar while frying. When done take them out and keep them in a separate plate to cool down.
Next, heat mustard oil in a pan and fry the cardamon, cinnamon cloves and bay leaves.
When done add the chopped onions and fry them till they are golden brown.
Next add the ginger, garlic, green chili and onion paste and cook adding turmeric powder, red chili powder, cumin powder and coriander powder. Keep them frying until the whole thing starts separating oil from itself.
Next add the fresh cream and magaz paste and keep cooking further few minutes. Add a little water if needed.
Next add the chicken and stir the whole thing. Mix the paste properly with the chicken and toss the whole thing in the pan few times.
Next add water and turn down the flame low, cover the pan with a lid and boil the whole thing adding salt and sugar according taste.
When the gravy becomes thick turn down the flame. Add garam masala on top and sprinkle the previously fried onions on top.
Turn the gas off and keep the pan in standing time for 4-5 minutes.
Serve hot with parantha, roti.

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