Tuesday, November 3, 2009


1 Whole Chicken - 2 lbs 

For the Marinade:
Yogurt - ¼ cup
Cream cheese - 2-3 tablespoons
Fennel seeds - 1 tsp
Nutmeg - 1/8 tsp
Mace - 1/8 tsp
Star anise - 1star
Black pepper corns - 2 tsp
Garlic paste - 1 tbs
Lemon juice - 1 tbs
Whipping cream - 2 tbs
Green chilies - 4 chopped
Saffron - a pinch dissolved in warm milk.
Vegetable oil - 1 tbs
Salt to taste

For the Korma:
Black pepper corns - 1/2 tsp
Mace - 1/8 tsp
Nutmeg - 1/8 tsp
Star anise - 1 star
Green cardamoms - 4
Black cardamom - 1
Fennel seeds - 1/2 tsp
Bay leaves - 2
Vegetable oil 2 - 4 tbs
Fried onion paste - ¼ cup
Ginger garlic paste - 2 tsp
Coriander powder - 2 tsp
Yogurt - ½ cup
Green chilies - 4 - 6
Cilantro chopped - ¼ cup
Full cream - ¼ cup
Salt to taste

Chicken Preparation:
1. Cut the chicken at the joints (6 pieces) and the breast into 6 pieces. Clean, wash and towel dry. Then rub the chicken with salt and lemon juice and leave to rest for 15 minutes.

2. Blend together cream cheese, yoghurt and whipping cream well. Grind together fennel, mace, nutmeg, star anise and pepper. 

3.Add the dry ground spices, garlic paste, chopped green chilies  salt, saffron and one tbs oil to the cheese mixture and mix well to make a smooth paste. Massage the chicken pieces with this mixture thoroughly and marinate for 4-6 hrs.

4. Place the marinated chicken in the oven in the top shelf and broil on high on both the sides and when it starts browning a bit, remove and keep aside to cool. The chicken may not be completely cooked, but it doesn't matter because we'll be cooking it in the korma again. We just want to give it a grilled look. 

1. Heat the oil in a heavy bottomed pot.

2. Sizzle the whole spices (Black and green cardamoms, fennel seeds, star anise, mace, nutmeg  and pepper corns in the vegetable oil for 10 seconds then add fried onion paste, coriander powder, green chilies and yoghurt. Mix well. 

3. Now transfer the broiled chicken with all its juices to the pot.  Adjust the salt and simmer for some time till the chicken is completely cooked (10- 15 minutes). Add some water if the gravy is too thick. Finally add the whipping cream, simmer for 2 more minutes and serve hot garnished with some chopped coriander. Enjoy!


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