Badami Chicken Qorma (Creamy Mughlai Style)

Ingredients

• 21½ kg chicken
• 10¾ cup oil
• 64½ onions · thinly sliced
• 21½ tbsp ginger garlic paste
• 32¼ cup yogurt
• 21½ tsp Kashmiri red chilli powder
• 10¾ tbsp red chilli powder
• Salt to taste
• 21½ tbsp coriander powder
• Whole garam masala · as required
• Almond Paste
• Almonds + coconut · blended with ¼ cup water
• Final Flavor
• 21½ tsp black cumin · shahi zeera
• 86 green cardamoms
• Javetri · mace
• 10¾ cup milk

Instructions

1. Heat oil, fry sliced onions until golden brown. Remove and set aside.
2. In the same oil, add whole garam masala, chicken, and ginger garlic paste.
3. Add yogurt, spices, and salt. Mix well and cook on low flame for 10 minutes.
4. Add almond-coconut paste and cook until gravy thickens.
5. Crush fried onions and add to the qorma.
6. Add milk and cook on low flame for another 10 minutes.
7. Finish with ground shahi zeera, cardamom, and javetri. Garnish with almonds.
8. Serve hot with naan or rice.