Chicken White Korma

Chicken - 500gm
Onion - 2 large (finely chopped)
Ginger-garlic paste - 1 tbsp
Green Chillies - 4 nos (slit)
Tomatoes - 4 nos (finely chopped)
Curd - 1 1/2 cup
Whole Spices - Cinnamon - 1"stick, Cloves - 5 nos, Bay leaf- 1,Fennel seeds - 1/4tsp

For Grinding
Coconut - 1/2 grated
Cashewnuts - 15 nos
Poppy seeds - 20gm

For Garnishing
Finely chopped Coriander leaves -  (optional)

Marinate the chicken pieces with ginger-garlic paste,curd and salt. Keep it aside for 30 minutes.
Grind together all the 'ingredients for grinding' to a fine paste in a mixer. Keep aside.

Heat a tbsp of oil in a kadai, temper with the whole spices. Saute the chopped onions until it turns light brown. Add green chillies and chopped tomatoes and fry until the oil separates. Now add marinated chicken pieces, mix well. Cover the lid, and cook in low flame until done. Remove the lid add the ground paste and mix well. In a medium flame, allow the curry to boil. Add salt if required. Once the curry is boiled, remove from flame. Garnish with chopped coriander leaves.

Mouth-watering Chicken Korma is ready.