Directions
Heat up oil in a cooking pan and fry the onion until golden brown
Remove onion and blend together with yogurt and almonds. Keep the paste aside
Add chicken in the same oil and fry it until the colour changes
Add ginger-garlic paste and stir until aroma arises
Now add onion paste and National Quorma Masala
Cover and cook until the chicken is tender and all yogurt water is evaporated
Stir fry on high flame till oil comes on top
Add water to make thick gravy; simmer on slow heat about 10 minutes
Garnish with Julian ginger and serve with naan
