Thanks ladies. To be very true, What makes it special is, “I” cook it. Whether you believe it or not, plenty of people have asked me for the recipe in my real life, inquiring about the “special” ingredients I use, but there is certainly nothing especial that I use which turns it tasty and really delicious. I just don’t know but you know a famous term used for it, “hath ka taste”, so maybe its all about that.
Ladies, who took the recipe and experimented, usually said, “you might have missed some ingredient telling me, it didn’t turn out as delicious as you cook” Lol… & that really pisses me off. Ek to batao ooper se suno bhi 
Anyways, phir bhi, on requests from both of you, here goes the recipe 
Chicken- 1-1/2 kg
Onions 6 big Onions, thinly sliced
Ghee 2 standard cups
(Always use Ghee for best results)
Melt ghee in Degchi, add onions, fry them until golden brown, take them aside on a newspaper (yes, newspaper works best), Keep it in, where there is a lot of air (if not, then in freezer for about 10 minutes), crush it by hands!! BY HANDS!!
Take yogurt about half KG or a bit less. (Sweetest Yogurt works best. If your yogurt is not sweet, add half cup milk in it and stir, it will help)
Add,
2 tspn Red pepper
1 Tspn Pisa dhanya
1 tspn salt (or to taste)
1/2 tspn Turmeric powder
1/2 Tspn, chaat masala
Pinch of Garam Masala (ground)
Sabut garam masala, 5 cloves, 8 black pepper, 2 black cardamom, 8 to 10 green cardamom, Jaefal Javetri, tspn, 1 bay leaf, 1 leveled tbsp sufaid zeera
Ginger Garlic paste, 1 tspn each
Mix all ingredients in Yogurt, well.
Heat the ghee, (in which you fried onions), pour the paste in it and bhoonify it until the masala is separated from Ghee. Add chicken, bhoono it for 5 to 8 minutes. Lower the flame and cover the lid. Let it tender. Keep checking after every 5 minutes for water. If requires, add some. (usually doesn’t require). When about 80% done, add onion, higher the flame a bit, adjust the consistency, I usually let it remain a little thick. Shouldn’t be formed in a gravy/salan. Thats how the Korma is. Add Kewra water. Give dum for 5 to 10 minutes on the lowest flame. Now serve it with the Sheermaals.
You can use peeled almonds (as whole or as a paste too, I usually don’t because I don’t like to eat them in Korma.
TIP: When cooking Chicken, (for any food), let it drain for about 20 minutes after you wash it. Using Chicken straightaway after washing it, results in chicken leaving a lot of water, which sometimes, messes with your dish and makes your chicken overly tender.