Chicken Korma / Qorma

Ingredients 

• 2 Tbsp Ghee

• 2 Green Chilies (Slit vertically)

• 2 Bay leaves 

• 2 Green Cardamom

• 3-4 Cloves

• 7-8 Peppercorns

• 1 Inch Cinnamon Stick

• 1/2 Cup Tomato Puree / Puree of one small tomato

• 1 Tbsp Red Chili Powder

• 1 Tbsp Coriander Powder

• 1/2 Tbsp Jeera Powder

• 1/2 Tsp Turmeric Powder

• 1 Tsp Garam Masala

• 3 Tbsp Almond Paste

• Handful of coriander

• Salt to taste

For marination

• 1/2 Kg Chicken

• 1 Tbsp Garlic Paste 

• Salt to taste 

For the onion-curd paste 

• 1-1/2 Tbsp Oil

• 2 Cups or 3 Onions (Sliced onion)

• 3 Tbsp Curd

• Salt 

Method 

•  Clean and marinate the chicken with garlic paste , salt and keep it aside for 15 -20 minutes

• Heat oil in a pan, add the sliced onion and fry them till golden brown in colour by adding a little salt which will help it to cook faster

• In a blender, add the fried onions (once they cool) and curd and make a smooth paste

• Heat ghee in the same pan (on which the onions were fried ), add cardamom, cinnamon, peppercorns ,green chilies, bay leaves and fry it for a minute

• Once you get a nice aroma of all the spices, add the marinated chicken and cook it till it is half cooked for about 3-4 minutes on medium flame

• Once the chicken is half cooked, add the tomato puree, and the onion-curd paste

• Then, add the chili powder, coriander powder, cumin powder,turmeric powder, salt and a handful of coriander. Mix it really well, so that the chicken is well coated with all the spices and the paste and cook it for around 5-7 minutes on medium flame

• Once the chicken is cooked, add garam masala and the almond paste (soak around 8-9 almonds or boil it in hot water, remove the skin and blend it with a little water in a blender) 

• Garnish with some coriander and serve hot with Roti/ Rice