Chicken Korma

Heat ghee in a heavy bottom non stick kadhai. Fry the onions until golden brown. {Take care not to let the onions turn too dark, else the korma will be slightly bitter}.

Drain the onions from the ghee and cool. Grind to a paste using 1-2 tbsp of the yogurt. Whisk the paste into the yogurt. Reserve.

In the same pan with the remaining oil, add the cardamom/choti elaichi and cloves/long and sauté till they smell fragrant for 1-2 minutes. {Add a little more ghee if required}

Now add the chicken pieces and roast on high heat until well seared and golden. Remove from pan and reserve in a bowl.

To the hot ghee, add the sifted coriander powder, red chili powder, ginger and garlic paste. Mix well so that it all comes together, 1-2 minutes. Now add the chicken back and give it a good stir for 2-3 minutes.

Now add the fried onion-yogurt mixture, stir well, season with salt, and cook covered on simmer for about 20 minutes. Now the gravy should be fragrant and beautifully coloured.

Add a little water if you need to increase the gravy, taste and adjust salt if required. Allow to sit for 30 minutes before serving to allow the flavours to mature. Sprinkle a little garam masala if you like and serve with whole wheat rotis