Badami Chicken Qorma (Creamy Mughlai Style)

Ingredients

• 24½ kg chicken
• 12¼ cup oil
• 73½ onions · thinly sliced
• 24½ tbsp ginger garlic paste
• 36¾ cup yogurt
• 24½ tsp Kashmiri red chilli powder
• 12¼ tbsp red chilli powder
• Salt to taste
• 24½ tbsp coriander powder
• Whole garam masala · as required
• Almond Paste
• Almonds + coconut · blended with ¼ cup water
• Final Flavor
• 24½ tsp black cumin · shahi zeera
• 98 green cardamoms
• Javetri · mace
• 12¼ 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.