Delhi-UP-Karachi-Khaane's video: LUCKNOWI BADAAMI KORMA QORMAH Authentic Traditional Awadhi Style

Dear Friends presenting proudly my Mother's most Favorite recipe LUCKNOWI BADAAMI KORMA (QORMAH). Its so tasty and delicious that you will definitely “JEE BHAR KE KHAAO GAYY” guaranteed. Copyright Protected. RECIPE CARD: Chicken with bones: 1.25 Kg (DESI style cuts, Skin off) Yogurt: 2/3 Cups Ghee Oil: 1.5 Cups Fried Onion (From Packet): 50 Gm (If using Raw onion and wants to fry then 300 Gm sliced to fry) Ginger Paste: 1.5 Tbsp Garlic Paste: 1.5 Tbsp Almond Skinless: 30 Milk: 1 cup Sugar: 1.5 Tbsp WHOLE SPICES: Black Pepper: 2 Tsp, Cloves: ½ Tbsp, Black Cardamom: 3, Green Cardamom: 30 Cinnamon Stick: 2 of 1 inch GROUND SPICES: Salt: 1.5 Tbsp or to taste, Red Chili Powder: 1 Tbsp, Kashmiri Chili Powder: 1.5 Tbsp, Javetri (Mace) Powder: ½ Tsp, Coriander Powder: 3 Tbsp, Basic Garam Masala Powder: 1 Tbsp ( https://www.youtube.com/watch?v=XuCA6ylGEr8 ) DUM PEOCEDURE: Kewda Water: 2 Tbsp, Rose Water: 2 Tbsp, Saffron: 1 Pinch, Javetri Powder: ½ Tsp GARNISH: Thin Sliced Ginger and sliced Almonds BASIC GARAM MASALA LINK: https://www.youtube.com/watch?v=XuCA6ylGEr8 PROCEDURE: Preparation: Grind Coriander seeds and set aside with other ground spices, Grind Mace and set aside. Blend Fried onion, Almonds and milk and set aside the paste. Mix Saffron in Rose water and Kewda water and set aside. COOKING: In a cooking pot heat Ghee/Oil and then add whole spices and and fry for 15 seconds, then add Ginger and Garlic Paste and mix well. Now add all chicken pieces and stir well until chicken changes its color from pink to white like. Now add yogurt (DAHI) and and ground spices (Without Coriander Powder) and mix very well. Stir for 3 minutes with 1 cup of water: Stir very well. Now add Coriander powder and mix and stir for 3 more minutes. Now add 1 Glass of water and sugar and mix it. Once it reaches to boil cover it and cook for 8 minutes. After that add fried onion and almond paste mix very well and cover it and cook for 10 more minutes on ½ Flame. Now remove the lid and go to DUM step. Add Javetri powder by sprinkling on top surface and also add rose water, Kewda water and Saffron mixture. Reduce flame to 1/3 and cover it for DUM for 5 minutes. After 5 minutes DUM remove lid . Ghee/Oil is separated. Your delicious, LUCKNOWI BADAAMI KORMA (QORMAH) is ready. Garnish with thin sliced ginger and sliced Almonds. Enjoy with Naan