Chicken Aloo Bukhara Korma by Zubaida Tariq

Ingredients:

• Chicken 14 pieces
  
• Chopped onion 2
• Small cardamom 3
• Red chilies 4
• Boiled almonds 15
• Oil/Ghee 1 cup
• Yogurt 1 cup
• Dried apricot 2 packets
• White vinegar few drops
• White cumin 1 tsp
• Black cumin 1 tsp
• All spice powder 1 tsp
• Ginger garlic paste 1 tbsp
• Coriander seeds 2 tbsp
• Salt to taste
  

Method:

1. Mix white cumin, black cumin and small cardamom and grind it.
2. Soak dried apricot in hot water.
3. Put white vinegar in red chilies and boil it.
4. Heat oil in one pot, do onion golden brown, take it out and spread on tissue so that it becomes crisp.
5. Put chicken pieces, salt and ginger garlic paste, dry water of chicken and roast it nicely.
6. Then mix boiled red chilies and coriander seeds and grind in blender.
7. Now mix chicken with red chili chutney, onion and yogurt and grind it.
8. Now add all spice powder in chicken and roast again it nicely.
9. Then soft soaked dried apricots with hands. Peel boiled almonds and cut into pieces.
10. Now put dried apricots, black cumin, white cumin, cardamom powder and 1-1/2 cup water and keep on simmer on low flame.
11. When oil comes up, then delicious korma is ready.