• 1 whole chicken cut up for a curry -12 pieces
• 2-3 medium onions, chopped very finely
• 1 1/2 cup natural yoghurt
• 4 ounces soaked almonds, remove skin and grind into a paste using the soaking water
• 1 tbs of ginger / garlic paste
• Ghee and cooking oil (try not to use olive as it’s got a pretty distinct flavour which doesnt go with this dish)
• 3-4 cardamoms
• 1 stick of cinnamon
• 1/2 tsb of dried methi (dried fenugreek)
• 2- 3 Dried long red chillis
• salt to taste

In the mixture of hot asli ghee and cooking oil, ‘bhagar (temper) the cardamons (pound to open pods slightly) and cinnamon – until they splutter, then add the onions and saute until soft. It is very important that the onions don’t change colour at all, just allow to get slightly translucent.

Now add the ginger / garlic paste and fry until the raw smell of garlic disappears – again do not let the mixture brown. Hence keep stirring it.

In another pan heat up some oil only and fry the chicken pieces until they are of a golden colour. Then add the chicken to the onion mixture and continue to cook. At this point add the yoghurt and ‘bhuno’ (fry while stirring) for a bit.

Add the red chillis but make sure that they down break up, as it is key that the korma does not get coloured by the chillis. I usually remove the seeds and add them later. Add salt to taste now.

Then add the almond paste and cover and let it cook in ‘dam’ (in it’s own steam on medium low heat).

Keep checking on the korma and the end result should be a thick gravy and should not be watery. If it is watery, remove the cover and cook on high heat until the korma gravy is thick

When the chicken is cooked and the gravy is ready, take the dried methi and crush in between your hands and sprinkle on top!

by Pak101.com (few years ago!) / 1030 views