Ingredients for Zaffrani Chicken Korma Recipe

� 3 tbsp Curd 2

� Crushed Green Chillies

� 1 tsp Roasted Cumin Powder

� 1 tbsp Coriander Powder

� 2 tsp Kashmiri Chilli Powder

� 2 tbsp Oil

� 2 tbsp Ghee

� 2 Bay Leaves

� 1 Black Cardamom

� 2 Cinnamon Sticks

� 3 Green Cardamoms

� 3 Cloves

� 500 gms Chicken

� Salt to Taste

� 2 tbsp Ginger Garlic Paste

� � tsp Turmeric Powder

� � th Nutmeg

� Small Piece of Mace

� 1 Black Cardamom

� 4 Green Cardamoms

� Small stick of Cinnamon

� 2 Cloves

� 1 tsp Fennel Seeds (Saunf)

� � Cup Fried Onions

� 5 Cashew Nuts

� 5 Almonds

� 4 tbsp Curd

� Little Saffron soaked

� � tsp Kewra Essence

� Ginger Juliennes

� Some Coriander Leaves

Steps for Zaffrani Chicken Korma Recipe

� Take curd in a bowl and beat it. Add crushed green chillies, roasted cumin powder, coriander powder and kashmiri chilli powder. Mix them well. � In a pan, add oil and ghee (clarified butter), bay leaves, black cardamom, cinnamon stick, green cardamoms and cloves. Fry the whole spices for half a minute. � Add chicken pieces (with bone) to the pan. Wash and dry the chicken well before adding. � On high flame, fry the chicken for 2 minutes until it changes color. Add salt and ginger garlic paste and mix. Fry on high flame for another 2 minutes. � Add turmeric powder and simmer on low flame for another 2 minutes. � Now add the curd and spice paste prepared earlier to the pan. Add water and mix well. � Lower the flame, cover and let it cook for another 4-5 minutes. � In a bowl, take nutmeg, small piece of mace, black cardamom, green cardamoms, cinnamon, cloves and fennel seeds. Mix and grind into a fine powder. � Take 2 large onions, slice and fry them. If you�re using readymade fried onions (barista), take half cup quantity. � Add cashews, almonds (peeled), curd (beaten curd) and soaked saffron. � Note � Soak a pinch of saffron in warm water 10-15 minutes before adding. � Also add kewra essence. If you�re using kewra water, take 1 tsp instead of half tsp. � Grind into a paste. You may add some water if you wish. � Coming back to the chicken, add the fried onion and cashew paste to the pan. � Add the ground spices powder along with 2-3 tbsp water. Mix everything well. � Cook the chicken on high flame, add 1 cup water and let it boil. � Note � Add water as per your requirement. � Lower the flame, cover and cook for 4 to 5 minutes. � When you see the oil floating on the surface, taste the salt and add more accordingly. � Garnish the gravy with ginger juliennes and some coriander leaves. � Turn off the flame and let it rest for 10 minutes before serving.