Chicken Korma Recipe (Chicken in Rich Yogurt Curry)

I tried the chicken korma for dinner tonight.  It turned out quite good even though I didn't have all the ingredients. The chicken was so tender and tasty. I paired it up with my broiled asparagus and running yoke boiled eggs as the picture. I definitely will make it again. It's much easier to make than it sounds.
Ingredients:

1 1/2 lbs chicken, cut into pieces
2 1/2 tablespoons butter, ghee or oil
1 1/2 teaspoons cumin seeds
1/2 teaspoons cinnamon powder
2 cardamons ( I didn't use it, this time)
2 cloves( I used 2 stars instead this time)
2 bay leaves
4 black peppercorns, lightly crushed
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic

Marinade:

1 teaspoon salt
1 1/2 teaspoons Garam Masala( I didn't use it this time)
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 1/2 tablespoons chili powder or paprika
1 1/2 cups plain yogurt, lightly whipped
2/3 cup fried onions, lightly crushed( optional)

Method:

1. Marinate chicken with Marinade ingredients for 30 minutes to 1 hour ( I marinated it overnight)

2. Heat up wok with 2 1/2 tablespoons butter, stir-fry the items listed under Ingredients and let the whole spices to sizzle a bit until fragrant. Toss in the marinated chicken (with the marinade) and continue to stir-fry for 10 minutes.

3. Turn heat to medium-low, cover the wok and cook for 10~20 minutes, or until the oil slightly separates, chicken is tender enough and you have achieve the gravy consistency that you prefer.

4. Salt to taste, and add some water if the dish appears to be too dry. Dish out and serve with basmati rice or Naan bread.

Cook’s Notes:

Mutton, lamb, beef and vegetable makes delightful Korma as well.

If you prefer, substitute yogurt with cream or coconut milk, or a combination of them.