Chicken Korma

Ingredients:
1/2 kg - Chicken, cut into medium pieces
1 cup - Onion Paste
4-5 - large Onion, sliced
Ginger Garlic Paste
1 tsp - Cumin Seeds
1 tsp - Garam masala
Turmeric powder
Red Chilli Powder
2-3 – Green Chilli
2 tsp – Coriander Powder
Oil
Salt to taste
Kasuri Methi
½ cup – Curd
2 tsp - Poppy Seeds
10-12 – Cashews, soaked
Lemon Juice
Whole Spices
2-3 – Cloves
1 inch – Cinnamon
2 – Bay Leaves
2 – Black cardamom
2-3  - Green cardamom
Coriander Leaves for garnishing

In a thick bottom wok heat oil, add ginger garlic paste and sauté for a minute.
Then add chicken pieces, ¼ tsp turmeric powder, salt and ½ tsp red chilli powder, lemon juice and mix well.
Closed the lid and cook for atleast 10 minutes on simmer flame. Keep stirring. Chicken will start releasing its excess water. Cook chicken till dry up. Do not overcook.
In another deep thick bottom pan heat oil and fry sliced onions till golden brown colour and transfer it to another plate.
Then in the same pan adjust oil and add bay leaves , onion paste, ginger garlic paste,green chilli, turmeric powder, coriander powder, salt, red chilli powder and mix well.
Grind all the spices except bay leaves together and add in to the masala. Simmer the flame and sauté the masala for 5-10 minutes.
Meanwhile grind cashews, fried onion and poppy seeds to a smooth paste.
Add the mixture and curd into the masala. Simmer the flame and fry the masala till oil separation stage. It will take 20 minutes.
Add fried chicken in the masala, and fry for 5 minutes.
Adjust the gravy with water if needed and mix kasuri methi. Cook for 2 minutes and Swtich off the flame.
Garnish with coriander leaves.
Serve hot with roti and rice.