Mughlai Chicken Korma - Indian Chicken Korma

Step 1

Heat small nonstick pan on high, add 2 tbsp oil.

Step 2

Add onions, sauté for 1-2min on high flame.

Step 3

Reduce flame to medium and sauté till the onions are brown and caramelized (5-6min).

Step 4

Switch off the flame and cool completely.

Step 5

Using an electric grinder, grind the "roasted nuts" to a fine powder.

Step 6

Using an electric grinder, grind the cold sauteed onions to a fine and smooth paste.  (Pic 2)

Step 7

Heat a large nonstick wok, add 3tbsp oil, add cinnamon, cardamoms, cloves and bay leaves. Saute for ½ min.

Step 8

To the above wok, add onion paste, ginger/garlic paste, turmeric, red chili, garam masala, black pepper, lemon juice and salt to taste. Keep sauteing for 2mins on medium flames.

Step 9

Now add chicken and saute for 5 minutes, till the chicken is slightly cooked.

Step 10

Now add Yogurt and saute for a minute.

Step 11

Add 2 cups of water and cover with lid and let it simmer for 20min on low heat. (Stir occasionally)

Step 12

Add the powdered nuts, green chilies, coriander and mint leaves.

Step 13

Cook for another 15min OR until the oil starts to separate.

Step 14

Serve Hot.