Special Chicken Korma

Blend onion and green chili with a little water til smooth.

Heat 1/2 cup oil with butter and fry cinnamon, black cardamom, bay leaf and cloves when bay leaves turn red put in onion and green chili and fry a bit.

When water dries and onion starts turning golden put in the chicken cover and cook on medium heat until the water of the chicken dries.

Blend together tomatoes ginger garlic and tomato paste (the color comes out due to this paste) and put in the chicken.

Cover and cook till the chicken is nearly done.

Start frying and add yougert 1 tbsp at a time while frying when all the yogurt is used fry till the oil seperates completely.

Put in 1 cup 250 ml of boiling water and cook covered on low heat till the gravy is as much as you like sprinkle cardamom powder and all spice powder and keep cooking on lowest flame for 1 min more.

Garnish with coriander leaves and mint.

Serve with Naan.