Murgir Korma (Chicken Curry)

In a bowl, mix all the above mentioned ingredients (except coriander
leaves) and marinade for 2-3 hours.

Heat a pan and transfer the contents into it. Cover and simmer on a low flame for 20-25 minutes or till the chicken is cooked and the gravy slightly thickens.

When it is almost done, add the green chilies and kewra water. Simmer further for 2-3 minutes.

Serve, garnished with coriander leaves. It can be had with any form
of rice and Indian bread.