Mughlai Chicken Korma (Chicken in Aromatic Gravy)

Heat small nonstick pan on high. Add 2 tablespoons oil and add onions. Sauté for 1-2 minutes over high heat. Reduce heat to medium and sauté till the onions are brown and caramelized (5-6 minutes). Switch off the flame and cool completely.

Using an electric grinder, grind the roasted almonds, peanuts, and poppy seeds to a fine powder. Set aside.

Again using an electric grinder, grind the cooled caramelized onions to a fine and smooth paste.

Heat a large nonstick wok, add the remaining 3 tablespoons oil. Add cinnamon sticks, cardamom, cloves and bay leaves. Saute for 30 seconds. Add chicken, onion paste, garlic and ginger paste, turmeric, red chili powder, garam masala, black pepper, lemon juice and salt to taste. Keep sautéing for 10 minutes over medium heat.

Add the water and cover with lid and let it simmer for 20 minutes over low heat, stirring occasionally.

Add the ground nuts and poppy seeds, green chilies, coriander and mint leaves. Cook for another 15 minutes or until the oil starts to separate.

Serve hot.