Chicken Korma

Ingredients

• 12-15 raw almonds
• 2-3 green cardamom pods
• 1/2 teaspoon freshly cracked peppercorn
• 1-inch cinnamon stick
• 2-3 whole cloves
• 1 bay leaf
• 1 tablespoon ground coriander
• 1/2 teaspoon salt or to taste
• 1/4 cup plain yogurt
• 1 1/2 teaspoon shredded coconut, optional
• Silvered almonds and chopped cilantro, for garnish
• 1 1/2 pounds boneless chicken thighs, cut into 2-inch pieces
• 2 tablespoons plain yogurt
• 1/2 teaspoon ground turmeric
• 1 1/2 tablespoons ginger garlic paste
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 medium onion, thinly sliced, about 1 cup
• 1/2 cup vegetable oil

Directions

1. To make the almond paste, put the almonds in 1/2 cup water and soak them for approximately 2 hours. Slip off the skins, then blend the almonds until smooth, using a blender such as a Nutribullet. If the mixture needs help moving, add 1-2 tablespoons of additional water.
2. For the chicken, stir the yogurt, turmeric, ginger garlic paste, salt, and cayenne pepper together in a medium-sized mixing bowl with a spoon or whisk. Add the chicken and turn it through the marinade until it is thoroughly coated. Cover the bowl with a plate and refrigerate for 1 hour.
3. To fry the onions, warm the oil in a Dutch oven over medium-high heat. Set a paper-towel-lined plate or sheet pan beside the stove. Test the oil with a strand of onion; when it crackles on contact, add the remaining onions. Cook over medium-high heat for 7-10 minutes, stirring and shifting the onions around, until they are golden brown. Lift them out with a slotted spoon and spread them on the prepared plate or pan so the extra oil drains away. Save them for the paste you will make shortly. Pour off the oil from the pot, leaving about 1 tablespoon behind, and discard the rest.
4. Add the cardamom, peppercorn, cinnamon, cloves, and bay leaf to the oil left in the pot, then lower the heat to medium. Stir gently, add the chicken, and cook for 5-8 minutes, stirring now and then, until the pieces look opaque.
5. To make the onion paste, place the fried onions in a blender or food processor with a couple of tablespoons of water. Pulse to a coarse paste. Scrape that paste into the pot with the chicken, then add the salt and coriander. Stir to combine, cover, and simmer for 5-8 minutes, or until the chicken is cooked through.
6. Take off the lid, add the yogurt, almond paste, and shredded coconut, if using, and stir well. Continue cooking, uncovered, over medium-high heat for another 2-3 minutes, until the sauce is creamy and you see the oil begin to separate. Finish with almonds and cilantro. Serve with hot naan or lachcha paratha.