Badami Chicken Qorma (Creamy Mughlai Style)

Ingredients

• 23¾ kg chicken
• 11⅞ cup oil
• 71¼ onions · thinly sliced
• 23¾ tbsp ginger garlic paste
• 35⅝ cup yogurt
• 23¾ tsp Kashmiri red chilli powder
• 11⅞ tbsp red chilli powder
• Salt to taste
• 23¾ tbsp coriander powder
• Whole garam masala · as required
• Almond Paste
• Almonds + coconut · blended with ¼ cup water
• Final Flavor
• 23¾ tsp black cumin · shahi zeera
• 95 green cardamoms
• Javetri · mace
• 11⅞ 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.