CHICKEN SHAHI KORMA-CHICKEN IN THICK YOGURT AND CREAMY GRAVY!!!

KORMA-This curry of mughlai origin, is made up of thick yogurt, nuts paste, spices and herbs.Its a very festive dish, served with Naans and rice.They are varieties of it like the 'Navratan korma', 'Shahi korma' ,
'Vegetable korma', etc and is a very favourite of Mughlai cuisine lovers.
Heres the recipe:

Cooking time :20-25mins
Preparation time: 15mins
Serves: 6

Ingredients:

• Chicken with bones-500gms
• Yogurt-200gms
• Onions (sliced) - 1no (large-size)
• Ginger and garlic paste-2tsp
• Red chilli powder-2tsp
• Green chilies-4-5
• Garam masala powder-1tsp
• Turmeric powder/haldi-1/4tsp
• Corriander leaves (chopped) - 1/4cup
• Mint leaves / Pudina (chopped) - 1/4cup
• Almonds-10no
• Cashewnuts-10no
• Pistachios/Pista-10no
• Salt to taste
• Cooking oil-1/2cup (8tbsp)

Cooking Method:

• Wash and clean the chicken pieces.
• Grind Almonds, Cashewnuts and Pistachios in to very fine powder.
• In a blender put Yogurt, Ginger and garlic paste, Red chilli powder, Garam masala powder and turmeric powder and blend well.
• In a mixing bowl put the chicken pieces, put the blended yogurt mixture and the almonds, pistachios and cashewnuts powder and salt.Mix well.Keep it covered for atleast 1/2hr.
• Meanwhile in a deep pan heat oil and add the sliced onions and fry till nice goden brown.Add the chicken marinade cook for 5-8 mins on medium heat stirring well.
• Add 1 / 2 cup water along with the whole green chillies, corriander leaves, mint leaves.
• Cover and cook for another 15mins on a slow flame,stirring in between to avoid burning and add about 1/4 cup of water if it starts sticking.Adjust the gravy if you want a thinner consistency add water accordingly.
• Serve hot with Naan or Rice.