1 kg cut-up chicken 2 cups yogurt 3 cloves garlic 2 medium onions, chopped 1 tsp paprika powder 2 tsp fresh ginger, chopped 2 tsp sunflower oil 2 tsp ground coriander 1/2 tsp ground red chili 1 tsp cumin powder Seeds of 2 peeled cardamom pod 1 tsp poppy seed 1 tsp turmeric 1 bay leaf 2 tbsp fresh coriander, chopped
Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours. Heat oil in large heavy wok; gently saut� remaining onion and garlic for 1 minute. Remove and set aside. Add the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover. Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve hot.
