Chicken Korma With Shaved Truffle

Ingredients

For marination
1/2 kg chicken
1/4 tsp turmeric
3 tbsp yogurt or curd
1 tbsp ginger garlic paste (grind in equal quantity)
1 tsp garam masala 
1 1/4 tsp red chilli powder
salt to taste

For the onion paste
1 1/2 to 2 tbsp oil or ghee
2 green cardamom pods 
1 cup onions, sliced
6 cashews
4 almonds (optional)
4 tbsp yogurt

Chicken korma gravy
1 tsp oil
1 small bay leaf
4 cloves
2 inch cinnamon
1 cardamom pod
1-2 green chillies
1 to 1 1/4 cup water
salt to taste
1/2 tbsp coriander powder
1/2 to 3/4 tsp garam masala
1/4 tsp red chilli powder (optional)
3 tbsp fresh coriander
2 black truffles
1/2 tsp truffle oil

Method

For the marination
Marinate the chicken with yogurt, ginger garlic paste, turmeric, salt, red chilli powder and garam masala. Cover this and set aside.

For the onion paste
Heat oil in a pan and add cardamom. Add sliced onion and fry until brown in colour. Add the cashews and almonds. Cook for a few minutes and then keep aside till it comes to room temperature.
Add the onions and nuts to the blender jar along with the yogurt. Make a smooth paste.

For the chicken korma
In a pan, heat oil and sauté bay leaf, cinnamon stick and cloves for a minute. Add green chilli and stir.
Add marinated chicken and fry on medium heat until the raw smell of ginger garlic paste goes away.
Add the onion yogurt paste along with 1 cup water and mix well.
Sprinkle salt, coriander powder and garam masala and mix.
Add red chilli powder (optional).
Cover and cook on low flame until chicken is tender.
Cook further till the gravy reaches the desired consistency.
Add truffle oil and mix well till the flavour is released.
Garnish with black truffle slices and coriander leaves.
Serve chicken korma with rice, jeera rice, roti, naan or paratha.

Note
Bone-in chicken tastes best in this recipe as the juices from the bones seep to the korma and make the gravy delicious.
Marinating the chicken is optional. It is just done to tenderise the meat.