Rub the chicken pieces with a teaspoon of salt and the lime juice, set aside until needed
Heat 2-3 tbsp ghee until it melts and add the whole spices (except the mace). Once fragrant, add the ginger and garlic
Wait until their raw smell goes off and then add the chicken pieces in with salt to taste. Sear well on a medium high flame, until no longer pink
Meanwhile, make the green korma paste with the beresta, cashews, chilis, coriander and mint leaves, along with 3-4 tablespoons of water. Add it to the seared chicken along with ½ cup of water and all the other spice powders
Mix well, cover and cook on medium heat, until the chicken cooks completely. Give it a stir in intervals. Remove from flame when done. In a separate small pan, heat the remaining ghee and add the blade of mace, when it turns fragrant, add it to the curry and mix in gently
Remove in a serving bowl and serve your delicious green chicken korma with rice and/or Indian flatbreads. Enjoy!
