Badami Qorma

Name: Badami Qorma
Ingredients: 1 1/2 kg chicken pieces (bone on); 3 medium onions, sliced; 1 cup yogurt; whole masalas; 6 -7 cardamoms; 10 -15 peppercorns; 3 -4 black cardamom pods; 6 -7 cloves; 1 1/2 teaspoons cumin seeds, whole; 2 cinnamon sticks; other masalas; 1 teaspoon coriander powder; 2 teaspoons chili powder; 1/2 teaspoon turmeric powder; 1 1/4 teaspoons salt; 1 teaspoon ginger, and; 1 teaspoon garlic; 1 teaspoon garam masala; to add at end; julienned gingerroot; 1/2 teaspoon ground nutmeg; 1 teaspoon garam masala; 10 -15 whole blanched almonds

23 ingredients

14 steps

Ingredients

1 1/2 kg chicken pieces (bone on)
3 medium onions, sliced
1 cup yogurt
whole masalas
6 -7 cardamoms
10 -15 peppercorns
3 -4 black cardamom pods
6 -7 cloves
1 1/2 teaspoons cumin seeds, whole
2 cinnamon sticks
other masalas
1 teaspoon coriander powder
2 teaspoons chili powder
1/2 teaspoon turmeric powder
1 1/4 teaspoons salt
1 teaspoon ginger, and
1 teaspoon garlic
1 teaspoon garam masala
to add at end
julienned gingerroot
1/2 teaspoon ground nutmeg
1 teaspoon garam masala
10 -15 whole blanched almonds

Directions

1

Heat oil, fry onions till golden brown, remove wtih slotted spoon and set aside.
2

Heat Oil and add whole masalas except cinnamon.
3

Stir fry till fragnant and crackling.
4

Add 1 cup water in which you've added all the other masalas and the ginger and garlic.
5

stir fry 1-2 minutes.
6

Add in chicken pieces and fry well on high heat till chicken is white.
7

Add in the cinnamon stick and fry a little more.
8

Lower heat, cover and let the chicken cook in its own water till its begun to soften.
9

Meanwhile, blend the yogurt with the fried onions and a tsp of cumin powder.
10

Add the yogurt mixture to the chicken, stir well till all the chicken is coated and cover and cook till chicken is completely done (the oil will rise to the top when the curry is ready).
11

Stir in ginger, nutmeg and garam masala.
12

cover and turn off heat after 10 minutes.
13

stir in almonds for garnish before serving.
14

serve hot with naans.