Shahi Chicken Korma ~ from the house of the Royals

Korma has its roots in the Mughlai cuisineof the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with Silver vark, said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal.

The korma style is similar to other braising techniques, in that the meat or vegetable is first cooked briskly or seared, using a high heat, traditionally using ghee, and then subjected to long, slow cooking using medium heat and a minimum of added liquid.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt and milk and incorporated slowly and carefully with the meat juices. A korma is rather mildly spiced and may use lamb, goat meat, chicken or beef; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi or Royal, used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the Mughal Emperors. The famous veg Korma, popularly known as Navratan Korma is made with nine vegetables, paneer and dry fruits in a shahi manner.

The recipe I'm giving you is quite authentic and uses very minimal spices. The taste comes out after slow cooking is just phenomenal.

You Need :
Chicken : 1 kg.
Onion : 2-3, large
Ginger paste : 2 tblsp.
Garlic Paste : 1 tblsp.
Green Chilli paste 1 tsp.
Yogurt/curd : 3 tblsp.
Milk : 1 cup
Turmeric powder : 1 tsp.
Red Chilli Powder : 2-3 tsp.(as per taste)
Cumin Powder : 1 tblsp.
Coriander Powder : 1 tblsp.
Garam masala Powder : 1 tsp.
Poppy seed : 1 tblsp.
Almonds/cashew nuts : 7-8 nos.
Ghee : 2 tblsp.+ 1 tsp.
Oil : 2 tblsp.
Whole Spices to temper :
bay leaves : 2
Cardamom : 3-4
Cloves : 3-4
Cinnamon sticks : 2(1' piece)
Shah Jeera : 1 tsp.

How To :

Preperation : (1) Cut one whole chicken into medium size pieces. Wash and pat dry the meat pieces. Prepare a paste of 1/2 the quantity of ginger paste and garlic paste mentioned, 1 tsp each of turmeric and red chilli powder, 1tblsp. of curd and 2 tsp. of salt in a bowl. Mix everything well and marinate the chicken pieces with this spice paste for at least an hour. (2) Cut one large onion into lengthwise and make a smooth paste of 1-2 large onions. (3) make another smooth paste of poppy seeds and nuts. keep aside.
Heat 2 tblsp. of oil and in high heat fry sliced onions till they are brown and crispy. Remove and set aside. In the same oil, add ghee and heat again. Temper the oil with bay leaves, cardamom, cloves and cinnamon sticks. Lastly add shah jeera and immediately add onion paste into the oil. Saute till onion paste change color.
Then add rest of the ginger-garlic and green chilli paste. Saute for couple of minutes, then add powdered spices one by one except garam masala powder and mix well with the spice paste. Now add the marinated chicken pieces and mix well with the spice paste. Cook for 4-5 minutes, then add rest of the curd and poppy seed-nut paste.
After few minutes you will see oil will separate from the spice mix, then add 1 cup milk and about 1/2-1 cup of warm water. Season with salt. Sprinkle some garam masala powder and cover the lid. Let the chicken cook. Stir time to time. Cook covered till chicken are tender and gravy has thickened and has nicely coated the chicken pieces.
Before removing from heat, sprinkle half of the fried onions and 1 tsp. of ghee. Cook for another 5 minutes and remove from heat.
Serve hot garnished with rest of the fried onions and some slivered almond slices.