Eid means joy, get-togethers and a special spread of good food. To make the festive table richer, you can serve chicken korma, whose thick gravy, fragrant spices and mellow flavour win everyone over. The traditional dish adds to the festive mood and makes the joy shared with family more memorable. Here is the recipe.

First wash the chicken and drain it. Mix it well with onion paste, ginger paste, garlic paste, cumin paste and salt, and leave it for half an hour. Fry potatoes in a little oil in a karai and set them aside. In the same oil, cook the marinated chicken for a while, then add cinnamon, cardamom, bay leaves and the potatoes and cook the meat for 25-30 minutes.

When the meat is done, add water as needed. When it comes to the boil, cover and cook on a low flame, opening the lid now and then to stir gently so the meat does not stick. When the gravy thickens, add sour yoghurt or milk and cook for another 5-10 minutes.

A little before taking it off the heat, add raisins, lemon juice, sugar, green chillies and ghee, and cover. When the oil rises to the top, take it off the heat. Your delicious chicken korma is ready.

Source: Jagonews24. First published in Bengali on The Agro News.