Chicken korma

INGREDIENTS

• Chicken - 12 pieces
• Onion - 3 [medium]
• Tomato - 2 [medium]
• Green chilly - 2
• Ginger garlic paste - 1 Tsp
• Turmeric powder - 1/2 Tsp
• Salt - As needed
• Refined oil - 2 Tbsp
• Cinnamon - 2 sticks
• Green cardamom - 3
• Bay leaf - 1
• Coriander leaves 
• Water - 1 cup

TO GRIND TO MAKE A FINE PASTE:

• Jeera - 1/2 Tsp
• Fennel seed - 1 Tsp
• Peppercorns - 1 Tsp
• Red chilly powder - 1 1/2 Tsp OR
• Dry red chilly - 7 
• White poppy seed - 2 Tsp
• Water - 3- 4 Tbsp

METHOD

       In a pan add oil,cinnamon,green cardamom and bay leaf. When it starts to crackle add onion,green chilly,ginger garlic paste and tomato. Cook until  it turns mushy. By that time we have to grind all the ingredients (given under "to grind") by adding water little by little.Its your choice to use red chilly powder OR dry red chilly.But i personally feel,using dry red chilly tastes better.Now add turmeric powder and the chicken pieces with some salt. Cook for a minute and then add the paste.Now we can add water according to the consistency we need. Cook it on a medium flame until the raw smell is completely gone. Now add the coriander leaves and a teaspoon of oil give it a stir. Transfer it to a serving bowl and serve hot. Tastes best with ghee rice, idiyappam,paratha etc.