Badami Murgh Korma (Indian Chicken Korma)

Gather the ingredients.

Put the chicken, yogurt, salt, and turmeric powder into a large mixing bowl. Stir to mix well and coat all the chicken completely. Keep aside to marinate for an hour.

When the chicken has marinated, heat the vegetable oil in a deep, heavy-bottomed pan over medium heat. When hot, add the onions and fry till pale golden.

Add the ginger and garlic pastes and fry for 1 minute. Stir often to prevent burning.

Add all the whole spices (cinnamon, cloves, peppercorns, mace, and cardamom pods) and fry for 1 minute, or until spices are slightly darker in color.

Now, add all the powdered spices (coriander, cumin, red chili powder and nutmeg) and fry till the oil begins to separate from the masala (spice mix). Stir often to prevent burning. If necessary, sprinkle in a little water to prevent the masala from burning.

Next, add the marinated chicken along with the remainder of the marinade, as well as the almond meal, and stir well. The gravy for this dish should be thick. 

Cover and cook until the chicken is tender—about 25 minutes. If the dish is getting dry or the chicken or masala is sticking to the bottom of the pan, add 1/2 cup of warm water and stir gently and thoroughly. Once the chicken is cooked, if there is too much gravy, reduce it by removing the lid and continuing to cook.

When done, remove the pan from heat and transfer korma to a serving dish.

Garnish with chopped fresh coriander. Serve hot with rice or Indian bread.