Badami Chicken Korma


A chicken 
2 tbsp curd
1 tsp red chilli powder
1/2 tsp turmeric powder
Juice of a lemon
Salt to taste
*Dry roast*
1 tsp cumin seeds
3 cloves
A piece of cinnamon
A star anise
5 black pepper corns
1/2 tsp fenugreek seeds
1 black cardomom
1 tbsp ghee + 2 tbsp vegetable oil
A bay leaf
3 cardomom pods
1/4 tsp cumin seeds
A cinnamon stick
5 cloves
5 black pepper corns
2 tbsp almond powder (blend)
2 tomatoes (chop & blend)
2 onions(slice, fry & blend)
A piece of ginger
3 garlic cloves(chopped)
2 green chillies (half slit)
1/2 tsp red chilli powder + 1/4 tsp turmeric powder
1 tsp coriander powder
 Coriander leaves
Almond flakes (toasted)
Oil for frying
Marinate chicken pieces with  first five ingredients.
Cover & keep in the refrigerator for an hour.
Dry roast the spices & keep in an airtight bottle. 
Heat oil in a pan &  fry onions to light golden brown.
Cool,grind to a fine paste & keep aside.
Then blend almond powder with a little water.
Blend tomatoes to a fine paste & keep aside.
Add some more oil in a pan & fry the spices. 
Add green chillies & ginger+ garlic paste
Fry for a while & then add chilli powder,turmeric powder &coriander powder.
Then add marinated chicken pieces & mix well.
When the oil separates, add blended onion paste & tomato paste.
Then add almond paste & some
Cover & cook for a while.
When cooked, add a tsp . of ground masala.
Garnish with coriander leaves & toasted almond flakes.