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	green cardamom
1 piece	black cardamom
4 pieces	cloves
1 stick	cinnamon
2 pieces	bay leaves
2 large	onions, 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	fresh cream
2 tablespoons	chopped coriander leaves

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.