Chicken Keema Korma

Ingredients

500 gms Chicken Mince (Keema)*

1 Large Onion (Diced)

1 Large Onion (Finely Chopped)

7-8 Garlic Cloves 

1 inch Ginger (Jullienes)

4-5 Green Chillies

1 Red Pepper (Diced)

1 Yellow Pepper (Diced)

1 green Pepper (Diced)

1 cup Greek Yoghurt

3 Medium Tomatoes (Boiled & Puréed)

1 tbl spoon Tandoori Masala 

1 tbl spoon Olive Oil

50 gms Cashew Nuts 

1 Mace blade OR 1/2 tsp Mace Powder

5 Green Cardamom

1 tsp Garam Masala Powder

1 tbl spoon Coriander Powder

1 tsp Red Chilli Powder

1/2 tsp Turmeric

1 tbl spoon Fenugreek Leaves / Kasoori Methi

5-6 Saffron Strands

1 tbl spoon Ghee / Clarified Butter

Salt to taste

Method

Soak Saffron and Cashews in a cup of warm water and keep aside.

Grind Garlic and green chillies to a paste.

In a bowl mix 2/3rd garlic chilli paste, olive oil, tandoori masala & Greek yoghurt . Add the diced onion, bell peppers and chicken mince, fold well and chill for 1 hour. 

Grind the cashews to a paste using the same saffron water they were soaked in.

Heat oil in a wok on a low flame , crackle green cardamom, add garam masala, coriander  , red chilli & mace powder along with turmeric. Instantly add the  finely chopped onion sand allow to sweat , now add the leftover garlic chilli paste & Ginger Jullienes and sauté. Add the boiled & puréed tomatoes with the fenugreek leaves. Sauté until the you see oil on the sides of the wok. Now add the cashew & saffron paste and fold well. Now add the marinated mince, peppers & onions. Add salt to taste and cook on low flame to a thick (almost dry) consistency. Add Ghee / Clarified Butter and fold well. Garnish with freshly chopped coriander leaves.

Serve with Naan Bread.

Tip 1 : Leftover korma can be refrigerated and used the next day in a panini sandwich with cheese 

*Tip 2 : Chicken Mince can be replaced with soya mince for vegetarian option.