Qorma Curry

• 1 kg chicken pieces (bone-in) or 1 kg mutton (pieces with bone-in)
• 2 medium onions, sliced
• 1 cup yogurt
• 2 bay leaves
• 7 -8 whole cloves
• 1 teaspoon black pepper
• 6 -7 green cardamoms
• 1/2 teaspoon cumin
• 1 tablespoon ginger paste
• 3 teaspoons coriander powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt

1. Heat oil in a heavy based pan
2. fry onions till golden brown.
3. remove with slotted spoon and place on absorbent paper (to make them all crinkly the trick is to immediately sprinkle with a tiny bit of salt -- otherwise they tend to get soggy rather than dry).
4. crush onions to a fine paste and add to yogurt.
5. keep aside.'.
6. reheat the same oil that you fried the onions in and add bay leaves, cloves, black pepper, green cardamom, garam masala, chili powder and salt.
7. stir frequently and saute for 3-5 mins (add a few tsp of water if the mixture sticks to base of pan).
8. add meat and saute over medium high heat till its browned.
9. pour in enough water to cover the meat, reduce heat, put the lid on and cook for 30-35 mins or until meat is tender.
10. stirring continuously, add the yogurt a little at a time.
11. continue until all the yogurt has been added.
12. increase heat, stir freqently another 6-8 minutes.
13. add 1/2 - 1 cup water (the more water u add, the thinner the gravy).
14. Bring to a boil and stir over high heat a few minutes before taking it off the heat.
15. sprinkle with coriander and serve hot.

chicken, onions, yogurt, bay leaves, cloves, black pepper, cardamoms, cumin, ginger paste, coriander powder, garam masala, chili powder, salt

Taken from www.food.com/recipe/qorma-curry-190788 (may not work)