In a deep pan heat Dalda Cooking Oil and lightly fry chicken, once chicken turns light golden, remove it from the pan and set aside.
Add crushed cardamom to pan and sautéed for few seconds.
Add sautéed chicken back to the pan and continue stirring for 1-2 minute.
Now mix together salt, red chili powder, ginger garlic paste, yogurt and crushed brown onion and mix well, it would be better if you add mixture to the blender at this stage with 1 cup of water and make a nice puree.
Add yogurt mix (puree) to the pan and let it simmer for 7-8 minutes. Continue stirring until the oil separates.
0nce oil is separated, add two cups of Luke warm water here and lower the heat, stir well and let korma simmer for good 10—12 minutes. Once you see Dalda Cooking Oil is separated from Masala, chicken korma is ready to be relished. Add in some peeled boiled almonds when serving.
This korma does not have crushed or grounded coriander as one of the main ingredients so its remains light, tastes best with light chapatti.