Step 1: Marinate the Chicken

Start by marinating the chicken pieces in a bowl. Add half of the yogurt, a pinch of salt, and a little turmeric. Stir everything well and let it sit for at least 30 minutes, preferably 2 hours, to allow the chicken to absorb the flavors.

Step 2: Prepare the Korma Paste

In a food processor or blender, combine cashews or almonds with a little water to make a smooth paste. Set this aside. This nut paste is what gives the korma its rich texture.

Step 3: Cook the Onions

In a heavy-bottomed pan, heat the ghee over medium heat. Add the thinly sliced onions and sauté until golden brown and caramelized. This will take about 7-10 minutes. Once done, remove half of the onions for garnishing later, leaving the rest in the pan for the base of the curry.

Step 4: Add Spices and Aromatics

To the onions in the pan, add the garlic, ginger, bay leaves, cinnamon, cardamom, cloves, and red chili powder. Stir well and cook for 2 minutes until the spices release their fragrance.

Step 5: Cook the Chicken

Add the marinated chicken pieces to the pan and cook until they are browned on all sides (about 5-7 minutes). This step helps lock in the flavor of the chicken.

Step 6: Add Korma Paste & Simmer

Next, add the cashew or almond paste, coriander, cumin, and the remaining yogurt. Stir everything together and cook for 3-5 minutes. Once combined, pour in enough water or chicken broth to create a thick gravy (about 1 cup). Reduce the heat and simmer for 15-20 minutes until the chicken is cooked through and tender.

Step 7: Finish with Cream & Garnish

Stir in the cream for added richness. Once the curry is thickened to your liking, remove from heat and garnish with fresh cilantro and the caramelized onions you set aside. Serve hot with steamed rice or naan.