Ingredients

• 400 g - boneless chicken pieces
• 1 cup - yoghurt
• almond paste
• 1 tbsp - oil
• 4 cloves
• 4 cardamoms
• 2 sticks cinnamon
• 2 bay leaves
• For Gravy:
• 3 cups - chicken stock
• 1 tbsp - oil
• 1 tbsp - ginger garlic paste
• 1 tbsp - brown onion paste
• 1 tsp - coriander powder
• 1 tsp - red chilli paste
• 1 tsp - salt
• 1/2 tsp - mixture of mace and cardamom powder
• 1/2 tsp - garam masala
• 2 drops kewra essence
• saffron, roast almonds, juliennes of ginger and coriander leaves to garnish

How to Make Murg Badam Korma

• For the Chicken:
• Put almond paste in thin chicken slices and tie the piece together with a thread.
• Then heat oil in pan. Add cloves, cardamoms, cinnamon, bay leaves and chicken.
• Cook the chicken till it loses colour, and then add the yogurt. Cover the pan and cook for about 2 mins.
• Strain the chicken and remove the thread from it.
• Now keep the chicken aside along with the strained chicken stew.
• For the Gravy:
• Heat oil in pan.
• Add ginger garlic paste, onion paste, coriander powder, red chilli paste, salt, strained chicken stew, chicken stock, prepared chicken pieces, mixture of mace and cardamom powder, garam masala and kewra essence.
• Cover the pan and cook for about five minutes.
• Now put the chicken in a container and garnish with saffron, roast almonds, juliennes of ginger and coriander leaves.
• Seal the lid of the container with wheat dough.
• This will not allow the aroma to escape easily.
• Then place the sealed container on a low fire, a thick tava or an oven and cook for about 10 mins. Murg badam korma is ready to eat.
• Serve hot with rice or tandoori roti.