Awadhi Chicken Korma

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Recipe

Ingredients

	500 grams	Chicken , bone-in pieces
	1 cup	Yogurt
	2 tablespoons	Ginger-garlic paste
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	2 tablespoons	Ghee
	2 tablespoons	Oil
	3 pieces	Cardamom , green
	1 piece	Black Cardamom
	4 pieces	Clove
	1 stick	Cinnamon
	2 pieces	Bay Leaf
	2 large	Onion , thinly sliced
	1 tablespoon	Coriander powder
	1 teaspoon	Cumin , powder
	1 teaspoon	Garam masala
	1 cup	Water
	—	Salt , to taste
	1 tablespoon	Rose water
	1 tablespoon	Saffron , strands, soaked in 2 tablespoons of warm milk
	1/4 cup	Cream , fresh
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Set aside for at least 30 minutes.
2. 2 Heat ghee and oil in a heavy-bottomed pan over medium heat.
3. 3 Add green cardamom, black cardamom, cloves, cinnamon, and bay leaves. Sauté for a minute until fragrant.
4. 4 Add the sliced onions and cook until they are golden brown.
5. 5 Add coriander powder and cumin powder, and sauté for another minute.
6. 6 Add the marinated chicken to the pan and cook on high heat for 5-7 minutes until the chicken is browned.
7. 7 Lower the heat, add water, cover the pan, and let it simmer for 20-25 minutes until the chicken is cooked through.
8. 8 Stir in garam masala, rose water, saffron milk, and fresh cream. Cook for another 5 minutes.
9. 9 Garnish with chopped coriander leaves before serving.