Chicken Korma

1 kg boneless chicken or chicken with bone, cut into 8 pieces
100 g almond paste
20 g / 4 teaspoon yogurt, whisked
1 bay leaf / tej patta
25 g / 5 teaspoon unsalted butter
25 ml cooking oil
5 cinnamon sticks
6 cloves
30 g garlic paste
30 g ginger paste
10 green cardamom
180 g onion, grated
10 g red chilli powder
Salt to taste
5 g turmeric powder
3 drops vetivier ( kewra )
6 green chillies, slit into half
120 ml cream
3 g / 1/2 teaspoon mace powder ( javitri )

20 g / 4 teaspoon cashew nuts
10 g / 2 teaspoon hazel nuts
15 g / 3 teaspoon pistachios
10 g raisins
20 g almonds

Shallow fry dry fruits in 2 tablespoon butter ( until golden color ) for garnish and keep aside.

1 g fresh ginger juliennes
3 g fresh coriander leaves
3 g / 1/2 teaspoon black cumin seeds ( shahi jeera ), roasted and powdered
3 g / 1/2 teaspoon saffron strands dissolved in 15 of warm milk

Heat the oil and butter in the same pan. Add the bay leaf, cinnamon sticks, cloves and cardamom, and saute over medium heat until the spices begin to crackle.

Add grated onions, and saute for few minutes. Add ginger, garlic paste, turmeric , red chilli powder, almond paste, salt to taste, whisked yogurt, and cook over medium heat for 5 - 10 minutes until the oil separates from the mixture.

Add the chicken pieces, stir and cook over medium heat for 25 - 30 minutes or until done and gravy thickens.

Add cream, slit green chillies, mace powder and few drops of vetivier.

To Serve: Garnish with shallow fried nuts, raisins, ginger juliennes and saffron. Sprinkle with cumin seed powder and coriander leaves and serve with steamed rice or rotis.

Recipe Credit - Indian Curries, Step by Step