In a deep pan heat Dalda Cooking Oil. Add ginger garlic paste and let it simmer for a while. Then add chicken with bones and lightly fry the chicken.
When chicken turns light golden, remove it from the pan and set aside.
Add crushed cardamom to pan and sauté for a few seconds.
Add the sautéed chicken back to the pan and continue stirring for 1-2 minutes.
Mix together salt, red chili powder, ground coriander, yogurt and crushed brown onion and mix well. It is better to blend this mix in a blender to ensure a smooth velvety texture in the korma.
Add yogurt mix to the pan and let it simmer for 7-8 minutes, continue stirring until oil separates.
When oil separates, add 2 cups of lukewarm water and lower the heat. Stir well and let the korma simmer for 10-12 minutes.
When you see Dalda Cooking Oil is separate from the masala, the korma is ready.
Sprinkle a few cashew nuts just before serving and let them simmer for a few minutes.
Add 1/2 tsp of kewra water if you want to at the end and let it simmer for another 1 minute (optional). Serve with either roti or naan.
You can replace cashew nuts with almonds based on your own taste and preference.