Bihari chicken korma

Ingredients

• Chicken - 1 whole cut into 9-10 pieces
• Thick Curd - 2/3 cup
• Saffron - 2 teaspoons
• Warm Milk - 1 tablespoon
• Whole green cardamom - 4/5
• Green Cardamom Powder- 1/2 teaspoon
• Black Cardamom - 1
• Cinnamon stick - 1inch stick
• Brown Onion Paste - 2/3 cup
• Ginger Garlic Paste - 1 tatblespoon
• Dry roasted whole red chillies and then powdered- 2-3
• Dry roasted Cumin powder- 1 teaspoon
• Dry roasted Coriander Powder - 1 tatblespoon
• Kashmiri Red chilly powder - 1 teaspoon
• Garam Masala Powder - a generous pinch
• Salt - to taste
• Turmeric - 1 tatblespoon
• Fresh Cream - 1 tatblespoon
• Refined Oil - 2 tatblespoons
• Ghee or Butter - 1/2 tspn
• Bay Leaf - 1

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Preparation

• Soak Saffron in warm milk. Keep aside little for garnish.Blend well curd and brown onion paste with powdered spices i.e. turmeric, salt, red chilly, kashmiri chilly, whole-red chilly powder, garam masala, coriander powder, cumin powder. keep it aside. Heat 1 tablespoon oil and ghee.Add the chicken pieces and cook them till reddish brown like the pic.
• Keep it aside. Heat the remaining oil. Add bay leaf, cinnamon, green and black cardamom. Let it crackle. Now add the chicken and mix well for the flavours to infuse into the chicken.Now add the curd-onion-masala paste and mix well. This procedure is known as "Bhuno" and this process is done with patience to get that delectable flavour.
• Sprinkle water to avoid burning.Finally Add about a little less than 1 cup warm water and mix well.
• Transfer into a pressure cooker and give one whistle and then lower the flame to cook for 5-7 mins.When the pressure drops open the cooker and add the aromatics i.e. the garam masala, green cardamom powder and the left over saffron.
• Switch off the gas and then add the well beaten fresh cream. Mix well and transfer into a serving bowl. Can be served with hot onion-parathas.