Rajasthani Qorma

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INGREDIENTS


1 kg chicken
2 onions, sliced
2 onions, ground
2 cups buttermilk (2 cups milk with 2 tbsp vinegar or lemon juice)
4 red kashmiri dry chillies
1 teaspoon cumin powder
Oil
10 almonds, blanched and ground
½ cup khoya
2 bay leaves
6 peppercorns
1 tablespoon ginger garlic paste
1 cup yoghurt (dahi)
Pinch of nutmeg
½ teaspoon sugar
1 teaspoon salt
Coriander leaves, to garnish

DIRECTIONS


1. Make the buttermilk by adding 2 tablespoon of lemon juice or vinegar to the milk and let stand for 10 minutes till curdled.
2. Heat oil, fry the sliced onions till brown and remove. Set aside.
3. Add ground onions and fry till golden.
4. Add chicken, peppercorns, bay leaves, red chillies, cumin powder, nutmeg, cardamoms, ginger garlic paste, sauté, add water and let cook.
5. When chicken is done, add the buttermilk, yoghurt and khoya, almond paste, crushed brown onions and simmer for 5 minutes.
6. Garnish with coriander leaves before serving.