Step 1: Prepare Chicken Marinade

Chop 700g chicken breast into 2-3 cm chunky pieces. In a bowl, combine 2 tablespoons of plain yogurt, 1 teaspoon of gram masala, 1 teaspoon of coriander powder, 1 teaspoon of salt, 1 teaspoon of grated ginger, and optionally 1 teaspoon of garlic. Mix thoroughly by hand, ensuring all chicken pieces are coated. For best results, marinate overnight, or for at least 30 minutes.

Step 2: Prepare Sauté Spices

In a small bowl, combine 1 cinnamon stick, 3 green cardamom pods, 1 black cardamom pod, 5 cloves, 5 black peppercorns, and 1 bay leaf. Set aside.

Step 3: Prepare Spiced Yogurt

In another bowl, combine 370g of plain yogurt, 1.5 teaspoons of turmeric powder, 1.5 teaspoons of coriander powder, 1 teaspoon of chili powder (adjust to 0.5 tsp for milder taste), and 3 teaspoons of gram masala. Mix well until all spices are incorporated into the yogurt. Cover and set aside to allow flavors to develop.

Step 4: Prepare Onion Paste

Peel and chop 5 medium onions into chunky pieces. Heat a cast iron pan on the grill over medium-high heat. Add 2-3 tablespoons of cooking oil to the pan. Add the chopped onions and fry until they turn golden brown and are juicy inside, stirring occasionally. This should take about 5-10 minutes.

Step 5: Blend Onion Paste

Transfer the fried onions to a food processor. Add 10 cashews. Do not blend yet.

Step 6: Cook Sauté Spices

Place the pan back on the grill over medium heat. Add a little more oil if needed. Add the prepared sauté spices (cinnamon, cardamom, cloves, peppercorns, bay leaf) to the pan. Cook for 30 seconds to 1 minute, until they become fragrant and open up.

Step 7: Cook Marinated Chicken

Add the marinated chicken pieces to the pan with the sautéed spices. Cook until the chicken is golden on the outside but still slightly undercooked, about 5-7 minutes.

Step 8: Deglaze and Prepare for Blending

Remove the chicken from the pan and set it aside in a bowl. Add 1 cup of water to the hot pan and scrape up all the flavorful bits from the bottom. Pour this deglazed liquid into the food processor with the fried onions and cashews. Blend until a smooth paste is formed.

Step 9: Build the Curry

Pour the blended onion-cashew paste into the pan. Add the prepared spiced yogurt to the pan. Mix well until combined and the mixture starts to bubble.

Step 10: Final Cook

Add the slightly undercooked chicken back into the curry mixture in the pan. Stir gently to combine. Cook for another 3 minutes, ensuring the chicken is fully cooked through and the flavors meld.

Step 11: Serve

Serve the Chicken Korma hot with rice and garnish with fresh coriander.

• Marinate chicken overnight for best flavor.

• Use chicken thighs for a richer flavor.

• Cook onions until golden brown and juicy inside for a richer curry color.

• Deglaze the pan after frying chicken to capture all flavors for the paste.

• Spices can help with inflammation and digestion.

• Use chicken thighs instead of breast.

• Adjust chili powder for desired spice level (e.g., 0.5 tsp for milder).