Atul Kochhar served up a tasty chicken korma with Tellicherry black pepper corns on James Martin’s Saturday Morning.<\/p>\n
The ingredients are: 4 x 180g boneless chicken supreme, skin removed and 6\u20138 tablespoons Marinade.<\/p>\n
For the marinade: 50 gm Greek yoghurt, 100 ml single cream, 2 tbsp coconut milk powder, 50gm cheddar cheese, grated, \u00bc tsp green cardamom powder, \u00bd tsp Tellicherry pepper powder or pounded, \u00bd tsp fennel powder, \u00bctsp mace powder, 1 tbsp fine chopped green chilies, 1 tbsp roasted gram flour, 2 tbsp lemon juice, 1 tbsp ginger \u2013 garlic paste, 1 tbsp chopped curry leaves, 2 tbsp Coconut oil, Sea salt and Coconut oil for basting.<\/p>\n
For the Tellicherry Korma Gravy: 2 tablespoons coconut oil, 2 green cardamom pods, bruised, 4-6 Tellicherry black pepper corns, crushed opened, 1 green chilli, chopped, 6 curry leaves, 2 tbsp onion paste, (2 onions finely chopped, sauteed & pureed), 100ml coconut milk (thick), 50 ml single cream, 50g Greek-style yogurt, 20 cashew nuts (Optional \u2013 soaked and blended to a fine paste), \u00bc teaspoon garam masala, 100ml water (optional) and \u00bd teaspoon Cardamom\u2013Mace \u2013 black pepper powder.<\/p>\n