1 (2 1/2 pound) cut-up chicken 2 cups yogurt 3 cloves garlic 2 medium onions, chopped 1 tsp paprika 2 tsp fresh

ginger, chopped 2 tsp peanut or sunflower oil 2 tsp ground coriander 1/2 tsp ground chili 1 tsp cumin Seeds of 2 peeled cardamom pod 1 tsp poppy seed 1 tsp turmeric 1 bay leaf 2 tbsp fresh coriander, chopped How to make chicken korma: 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 casserole; gently saut remaining onion and garlic for 1 minute. Remove and set aside. Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover an d add remaining marinade. Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is te nder. Sprinkle the chicken korma with fresh coriander and serve.

500 gm Chicken- cut into pieces 1 cup grated Onions 1 tsp Garam masala 1/2 tsp Ginger paste 1/2 tsp Garlic paste 1/2 tsp Turmeric powder 1/2 tsp Chilly powder 1/4 cup grated Tomatoes 1/4 cup Yogurt 2 Bay leaves 1 tbsp Coriander powder 1 tbsp chopped Coriander leaves 1 tbsp Oil Salt to taste Method: 1.Heat the oil in a pan, add the cumin seeds and bay leaves, allow to splutter. 2.Add the onions, garlic and ginger, saute until the onion turns lightly brown c olor. 3.Add the tomatoes and fry until the fat separates, then add the yogurt, stir vi gorously to blend well. 4.Add the garam masala, salt, turmeric, coriander powder and chilly powder,mix w ell. 5.Raise the heat, add the chicken pieces and stir for 5-6 minutes. 6.Add 2 cups of water and bring to a boil. 7.Reduce the heat and uncover and simmer for 10-12 minutes until the chicken is well cooked. 8.Garnish with coriander leaves and serve hot with rice.