OLD DELHI style CHICKEN KORMA Some recipes are vintage, like this one. Having spent several years in Delhi, I just can't forget the flavours of this Chicken Korma. Trying to recreate it here..

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OLD DELHI style CHICKEN KORMA
Preparation time 10 minutes
Cooking time 2530 minutes
Serve 24

Ingredients
For Paste
Oil for frying, तेल तलने के लिए
4 medium Onions, sliced, प्याज
89 Cashew Nuts, काजू

For Curd Mixture
2 cups Curd, beaten, दही
1 ½ tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 ½ tbsp Coriander powder, धनिया पाउडर
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर

For Delhi Style Chicken Korma
34 tbsp Fried onion oil, तला हुआ प्याज का तेल
34 Cloves, लौंग
34 Green cardamom, हरी इलायची
Prepared Curd MIxture, तयार किया हुआ दही का मिश्रण
Salt to taste, नमक स्वादअनुसार
1 kg Chicken (thigh & drumstick) चिकन
1 heaped tbsp Prepared OnionCashew Paste, तैयार किया प्याजकाजू का पेस्ट
1 tsp Kewra water, केवड़ा
1 tbsp Coriander leaves, chopped, धनिया पत्ता

For Garnish
Coriander sprig, धनिया पत्ता

Process
For Paste
In a kadai, add oil, once it's hot, add onions and fry until it's light golden in color.
Transfer it to a absorben paper and keep aside for further use.
In the same oil, add cashewnut and fry until light golden in color.
Transfer the mixture into the grinder jar and make a smooth paste of it.
Keep aside for further use.

For Curd Mixture
In a bowl, add curd, ginger garlic paste, coriander powder, degi red chili powder, turmeric powder and mix it well.
Keep aside for further use.

For Delhi Style Chicken Korma
In a handi, add fried onion oil, once it's hot, add cloves, green cardamom and let it splutter.
Add prepared curd mixture and saute it for 45 minutes on low flame.
Add chicken and cook it for a while until tender. Add kewra water and mix it well.
Finish it with coriander leaves and transfer it to a serving dish.
Garnish it with coriander sprig and serve hot with roti.

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