How To Make Chicken Korma

• Cut 2 big onions into fine slices. Heat 2 tablespoon ghee in a pan on medium heat, add onion slices and fry till golden brown, stirring well.
• Take out the fried onions on a tissue so that the excess ghee is absorbed, when it becomes cool and crunchy, grind them with dash of water to make a thick paste, keep it aside for later use.
• Take some cashew nuts and chironji and fry them a bit (just for few seconds so that the cashews become light brown in color, otherwise it will burn and spoil the whole taste)
• Grind them and make a fine paste. We need 1/4 cup cashew and chironji paste.
• Heat 1/4 cup of ghee in a large pot on medium heat. 
• When the ghee is hot, put bay leaves, green cardamom, black pepper, cloves and mace in it and saute well while stirring continuously.
• Add the chicken and fry it, while stirring occasionally.
• When the chicken is fried a little, then add salt and ginger garlic paste to it, and fry it well while stirring occasionally.
• While chicken is frying, take curd in a bowl, add turmeric powder, coriander powder, red chilli powder, yellow chilli powder (if you don't have yellow chilli powder, you can increase red chilli powder as per taste) and mix well.
• Add curd spices mixture to the frying chicken and mix well.
• When the curd spices and chicken mixed well then add fried onion paste and cashew and chironji paste to it and mix well.
• Add little water to it and cook for 2-3 minutes.

• Take out the chicken pieces from the gravy in a big bowl and let the gravy cook.
• Add a pinch of mace powder, green cardamom powder, rose water and kewra water and mix well.
• Let the gravy cook on a medium flame for some time, till it thickens as per your requirement, while stirring occasionally.
• Using a large strainner, strain the gravy in the same bowl containing the chicken pieces.
• Transfer the chicken again with the gravy in the same vessel and let it cook.
• Take a piece of coal and put it directly on the fire, take it in a small bowl when the fire starts. Add 3-4 cloves and some ghee to it.
• Place this bowl with coal in the middle of the vessel which has chicken korma.
• Turn off the gas. Cover the vessel and allow the chicken to absorb the smoky flavor along with the smoke.
• Chicken korma is ready, take out the delicious chicken korma in a serving bowl.
• Garnish the delicious Chicken Korma with coriander leaves.
• Serve hot chicken korma with roti, butter naan or rice.

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