Step 1: Fry Onions

Heat 2-3 tbsp ghee in a pan. Add sliced onions and 1/2 tsp salt. Fry until the onions turn golden brown, stirring continuously. This should take approximately 5-6 minutes. Remove the fried onions from the pan and let them cool down.

Step 2: Prepare Onion-Yogurt Paste

Transfer the cooled fried onions to a mixer grinder. Add 2-3 tbsp yogurt. Blend until a smooth paste is formed. If the paste is too thick, add 2-3 more tbsp of yogurt and blend again to achieve a silky consistency.

Step 3: Cook Masala Base

Heat 2-3 tbsp ghee in the same pan. Add the prepared onion-yogurt paste. Stir in 1/2 tsp salt, 1 tsp red chili powder, 1 tsp cumin powder, 1/2 tsp turmeric powder, and 3 tsp coriander powder. Mix all the spices well with the paste and fry for 2-3 minutes until fragrant and the oil starts to separate from the masala.

Step 4: Add Ginger-Garlic and Chicken

Add 3 tbsp ginger-garlic paste to the cooking masala. Fry for 2-3 minutes until the raw smell of ginger-garlic disappears. Add 700g chicken pieces to the pan and mix thoroughly to ensure each piece is well coated with the rich masala.

Step 5: Add Yogurt and Whole Spices

Pour 1 cup of yogurt over the chicken and masala mixture. Mix well. Add 4-5 crushed green cardamoms, 1 tsp crushed black pepper, 4-5 cloves, and a few pieces of cinnamon. Stir everything together to combine the flavors.

Step 6: Slow Cook Chicken

Cover the pan with a lid and let the chicken cook on a low flame for 10 minutes. This slow cooking allows the chicken to tenderize and absorb all the aromatic flavors of the spices. Ensure the flame is low to prevent burning.

Step 7: Add Finishing Spices

Uncover the pan. Add julienned ginger, 1/2 tsp nutmeg powder, a little mace (javitri), and a little more garam masala powder. Mix these finishing spices into the curry.

Step 8: Add Cashew Paste and Coriander

Stir in the cashew paste (made from 10-12 cashews blended with a little water or yogurt). Mix well until fully incorporated. Finally, sprinkle chopped coriander leaves over the curry.

Step 9: Final Simmer and Serve

Let the Chicken Korma simmer for another 2-3 minutes until the gravy reaches your desired consistency. Once ready, turn off the gas. Serve the hot Chicken Korma with naan, parathas, or rice.

• Fry onions until golden brown for best flavor.

• Do not add water while blending onion-yogurt paste; use yogurt for consistency.

• Cook chicken on low flame to allow flavors to meld and ensure even cooking.

• No water or tomatoes are added to the gravy; yogurt provides the necessary liquid and richness.

• Can be made with cooking oil instead of ghee for a lighter version.