Kormeh or korma..you decide!!

Hello everyone,
First of all a very happy Ramazan Kareem to all of you.
I hope you all had a super foodie weekend because I had a major one.I was supposed to be on diet but a very close friend of mine invited me for dinner. He happens to be a muslim hence it was a Ramazan oriented dinner and thats where I ate this beautiful and decadent chicken korma. I researched quite a bit  about it and came up with a very simple recipe.
There are a few steps you need to keep in mind and you will be the star of the show.
Cook this korma this Ramazan for your family and friends and win their hearts.
Lets jump to the recipe.

Ingredients:-

• Chicken (boneless or with bone)-1 kg (make sure the pieces are neither too big nor too small)
• Onion-2 large(finely chopped)
• Tomatoes-1 large(pureed)
• Garlic-5-6 cloves
• ginger-1 inch finely chopped
• Green chillies-2-3(or as much as you wish)
• Mint leaves- A handful finely chopped
• Yoghurt or curd- 1/2 cup
• Coriander powder- 1 tbsp
• Cumin powder-1 tsp
• Garam masala -1/2 tbsp
• Turmeric powder-1 tsp
• Kashmiri red chilly powder-1 tbsp
• Saffron strands-7-8
• Salt-to taste
• Ghee or oil-5 tbsp
• For the stock:-
• Water-1 litre
• chicken-250 grams (ask your butcher to give you the remaining bones .Those are ideal for making the stock.However if you can't  get hold of that ,you can always use some from the  chicken bought for korma)
• Whole black pepper-5
• Whole cloves-5
• Cinnamon -1 stick
• Bay leaf to tej patta-1-2
• Onion-1 small roughly chopped
• Garlic-5-6 cloves bashed

METHOD:-

• First of all ,in a heavy bottom pan, take water and all the above mentioned ingredients for stock 
• Turn on the flame and let the stock simmer for at least 40 mins
• After 40 mins ,strain the stock, separate the chicken pieces from the other spices and keep aside
• Meanwhile in a bowl, marinate the chicken using curd, turmeric,coriander powder, cumin powder,,garam masala, salt and Kashmiri red chilly powder, for at least 30 mins.Make sure to slit the chicken pieces before doing so.
• Soak the saffron strands into some water.
• Post 30 mins, take a pan and heat the ghee. Now add chopped ginger garlic and chillies and saute for a minute or two.
• Now add the finely chopped onions and saute till they are brown.
• Now add the tomatoes and cook till oil oozes out from the sides
• Add the marinated chicken and chopped mint leaves at this stage ,mix well once,lower the flame to the lowest setting, cover the pan and do not open for at least 20 mins.
• After 2O mins, add a cup of chicken stock and cover again and cook for 15 mins.
• Check for the doneness of the chicken.
• Now add the saffron and check for seasoning.
• Garnish with fried onion rings and coriander leaves