Korma or qorma is a dish made with yogurt and a paste of nuts and seeds. I made a badami chicken korma today with almond paste and yogurt and it's turned out very delicious. The recipe is very simple to make and unlike other chicken recipes, very less onion is used to make this. Take care while frying the onions to golden brown. They should not be over fried otherwise the gravy will have a bitter taste. Keep in mind that they keep to brown a little more even after taking out from the oil. Here is the recipe



All you need is

Chicken - 1 kg ( cut into small pieces )
Onion - 1 and 1\2 cup ( very thinly sliced )
Oil for frying onions
Ghee - 5 tbsp
Cloves - 3-4
Black cardamom - 2
Black peppercorns - 5-6
Cinnamon - 1 inch piece
Dry red chili - 3-4
Yogurt - 1 cup
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Kashmiri red chili powder - 2 tsp
Garam masala powder - 1 tsp
Coriander powder - 3 tsp
Salt to taste
Almonds - 20-25



Method of preparation

Soak the almonds in hot water for 10 minutes.
Remove the skin.
Cut 4-5 almonds into thin slivers for garnishing.
Keep them aside.
Grind the remaining almonds to a fine paste using little water.
Keep aside.
Heat oil in a pan.
When the oil is hot, add onions and fry till golden brown.
Drain on a plate lined with tissue.
Keep aside.
Whisk the yogurt and add ginger paste, garlic paste, red chili powder, garam masala powder, coriander powder and salt to it.
Mix well.
Heat ghee in a heavy bottom pan.
When the ghee is hot, add cloves, black cardamom, peppercorns, cinnamon ad dry red chilies.
Fry for 20 seconds.
Add the chicken and fry on high heat for 4-5 minutes.
Crush the fried onions nicely.( keep a tbsp or two aside for garnishing )
Add them in the pan.
Cook for another minute.
Add the yogurt mixture.
Cook till ghee starts to float on top.
Add the almond paste and a little water if required.
Cook till chicken is done on low flame.
Garnish with slivered almonds, fried onions and saffron strands.
Serve hot with naan, laccha paratha or rice.