PAKISTANI CHICKEN KORMA – PHASE 2bianca.l
1kg chicken breast – diced in chunks
4 tablespoons yogurt
2 onions sliced
Salt to taste
1 tablespoon red chilli powder
1 teaspoon turmeric
1 cup water
2 – 4 cloves
1 bay leaf
2 – 4 black peppercorn
1 teaspoon garam masala
1 cinnamon stick
½ teaspoon cumin seeds
½ teaspoon ginger paste
½ teaspoon garlic paste
In a nonstick pan, sauté the onions. Then, add the ginger and garlic paste, cinnamon stick, cloves, peppercorns, bay leaf, turmeric, black pepper and all other spices except garam masala and mix well.
Add the diced chicken and coat with the mixture. Then, cook on medium heat.
When the chicken is sealed, add water and let it come to a boil.
In a separate bowl, mix yogurt, salt and garam marsala together.
Then, gradually add the yogurt mixture to the chicken, stirring continuously.
Cover with the lid and cook on low medium heat until chicken is cooked through.