Chicken Korma

Ingredients

• 1 kg bone-in chicken, cut into medium pieces, skin removed
• 200 g plain full-fat yogurt, whisked smooth
• 3 medium onions (about 400 g), thinly sliced
• 80 ml cooking oil
• 2 tbsp ginger-garlic paste
• 1½ tbsp coriander powder
• 1 tsp red chilli powder, or to taste
• ½ tsp turmeric powder
• 1½ tsp salt, or to taste
• 5 green cardamom pods, lightly crushed
• 4 cloves
• 1 cinnamon stick, about 5 cm
• 6 black peppercorns
• 1 bay leaf
• 30 g blanched almonds, soaked in hot water for 10 minutes
• 100 ml fresh cream
• ½ tsp garam masala powder
• 3 green chillies, slit lengthwise
• 1 tsp kewra water
• 2 tbsp fresh coriander, chopped, to finish

Instructions

1. Drain the soaked almonds and blend them with 3 tbsp water until completely smooth. Set the paste aside.
2. In a large bowl, mix the yogurt with the coriander powder, chilli powder, turmeric and salt. Add the chicken, coat well and leave it to marinate for 15 minutes.
3. Heat the oil in a heavy pot over medium heat. Add the sliced onions and fry, stirring often, for 12 to 14 minutes until evenly golden brown, not dark.
4. Lift the onions out with a slotted spoon onto a plate, leaving the oil in the pot. Add the cardamom, cloves, cinnamon, peppercorns and bay leaf, and let them sizzle for 30 seconds until fragrant.
5. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell fades. Add the marinated chicken with all the yogurt.
6. Cook on medium-high heat, stirring often, for 8 to 10 minutes until the chicken turns opaque and the yogurt has thickened with no visible liquid separating.
7. Crush the fried onions with your fingers or the back of a spoon and add them to the pot along with the almond paste and 200 ml water. Stir well and bring to a gentle boil.
8. Cover and cook on low heat for 30 to 35 minutes, stirring now and then, until the chicken is tender and reaches 74°C at the thickest piece. Add a splash of water if the gravy catches on the base.
9. Stir in the cream, garam masala and slit green chillies. Cook uncovered for 5 minutes until the gravy is thick and a thin layer of oil shines on top.
10. Turn off the heat, sprinkle in the kewra water and coriander, and rest the pot covered for 5 minutes before serving.

Tips

• Fry the onions patiently on medium heat. Dark or burnt onions make the korma bitter and dull the pale golden colour.
• Bring the yogurt to room temperature and whisk it smooth before marinating so it does not split in the hot pot.
• Keep the heat low during the long simmer and stir from the base up, as yogurt gravies stick easily.
• Add the cream only at the end and do not boil it hard, or the gravy may turn grainy.