Clean and wash the chicken and then Prick the pieces with fork.

Combine yogurt, ginger-garlic paste and masala in a bowl.
Rub the chicken pieces with the marinade nicely.

Keep the marinated chicken in the fridge for at least 4 -6 hours.

Heat ghee in a heavy bottom pan.Add bay leaf and cardamom. Cook for few seconds.
Now add the marinated chicken with the marinade to it.

Fry over low heat till it turns tender for about 10 -15 minutes.
Next add the korma masala (recipe below)and stir nicely to coat the chicken pieces with the masala.

Add salt, green chillies and the meat masala.
Cook the chicken over low flame till it gets cooked partially.

Add water to it to make gravy. Simmer uncovered till it thickens and the chicken is fully cooked.

Keep stirring at regular intervals.
Garnish Chicken Korma with fresh coriander leaves.

Serve Chicken Korma with Naan or rice.

Korma Curry :Heat ghee in a heavy bottom pan.
Add sliced onion and fry over low flame till it turns golden.
Keep stirring at regular intervals, add the green chilli and ginger-garlic paste.
Cook for 2 minutes. Turn off the heat. and allow it to cool down completely before blending the onion mixture along with yogurt to a smooth paste.