Murgh Dhania Korma

Ingredients list for Murgh Dhania Korma

• 600 grams Chicken
• 4 tablespoon Fresh coriander
• 1 cup Skimmed milk yogurt
• 1/4 teaspoon Turmeric powder
• 1 1/2 teaspoons Ginger paste
• 1 1/2 teaspoons Garlic paste
• 1 teaspoon Green chilli paste
• to taste Salt
• 1 tablespoon Refined flour (maida)
• 1 teaspoon Garam masala
• 1 teaspoon Dry ginger powder (soonth)
• 1 teaspoon Oil
• 3 Bay leaves
• 6 Peppercorns
• 4 Cloves
• 5 Green cardamoms
• 1 medium Onion ,chopped

Method

1. Whisk together yogurt, turmeric powder, ginger paste, garlic paste, green chilli paste and a pinch of salt. Add the flour, garam masala powder and dried ginger powder and whisk again with a little water.
2. Heat the oil in a deep non-stick pan. Add the bay leaves, black peppercorns, cloves and green cardamoms and sauté till fragrant. Add the onion and sauté till lightly browned. Add the chicken pieces and cook for three to four minutes. Add the yogurt mixture and coriander leaves and mix. Add a little water and mix well. Cover and cook for about twenty minutes. Serve hot.