This is a delicious korma recipe that requires no tomatoes and no onions, it’s super easy to put together and a great comfort food. This pairs really well with my layered Paratha.…
You can also serve this with naan and rice!
1 whole chicken cleaned and cut
1 tbsp ghee
1 tbsp olive oil lemon juice for garnish roasted masalas
1.5 tbsp fennel seeds
1.5 tbsp cumin seeds
3 red dried peppers
10 peppercorns other masalas needed
5 to 6 bayleaves
2 small cinnamon sticks
3 cardamon pods
2 tbsp green chutney
1 tbsp sambal red hot sauce
1.5 cups really well beaten yogurt
1 tbsp coriander powder
1 tbsp garam masala
2 chicken bullions
1/2 tsp turmeric
1.5 tbsp lemon pepper
2 tbsp paprika
2 tbsp red Kashmiri chili powder
1 cup fried onions
1 cup water salt to taste Fresh chopped coriander for garnish

Method: In a pan add olive oil and ghee in the pan and let it come to temperature, next add the bayleaves cardamon pods and cinnamon for about a minute, this will help extract the flavors. In a separate frying pan add the roasting masala and dry roast this till it changes the color a little, let this cool. Blend and set it aside for later. When the bayleaves mixture is cooked for about a minute add the ginger and garlic as well as the green chutney and let it cook for a couple seconds before you add the chili sauce, cook this mixture until the raw taste is gone, now add the chicken and increase the temperature of the stove to med high and let this chicken get nice and brown on both sides, and add the bullion and break them up a bit reduce the stove temperature to med low and add the rest of the spices and mix making sure not to burn the spices. Lastly add the water and cover and let cook until chicken is cooked through.
Lastly garnish with fresh coriander and sprinkle some lemon juice on top Enjoy!

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