Step 1

To a mixing bowl, add chicken, 3 tablespoons yogurt, 1 tbsp ginger garlic paste, ¼ tsp turmeric, ½ tsp salt, 1 tsp red chili powder and 1 tsp garam masala.

Step 2

Mix all of them well. Cover and set aside until needed.

Step 3

Heat a pan with 1½ tbsps oil and add 2 cardamoms.

Step 4

Add sliced onions and fry them evenly until golden brown. Next add cashews and almonds. Cool these completely.

Step 5

Later add the cooled onions and nuts to a blender jar along with yogurt. Blend these to a smooth puree. Set this aside.

Step 6

To the same pan, add 1 tablespoon oil and heat it.

Step 7

Optional - Saute whole spices - bay leaf, cinnamon stick, cloves and cardamom in oil for a min.

Step 8

Add green chilli and marinated chicken. Saute on a medium heat until the raw smell of ginger garlic paste goes away. This takes about 5 to 6 minutes.

Step 9

Then add the onion nut puree. Pour ½ cup water and mix well.

Step 10

Add salt, coriander powder and garam masala. If needed you can also add more chili powder for color.

Step 11

Mix well. Cover and cook on a low flame until chicken is cooked to tender.

Step 12

Cook further till the gravy reaches a desired consistency. If it is too thick then pour some hot water to bring it to consistency.

Step 13

Garnish with coriander leaves.

Step 14

Serve chicken korma with jeera rice, plain basmati rice, butter naan, roti or paratha.