Step 1: Sautéing the Aromatics

In a large pan, heat 1 tablespoon of oil or ghee over medium heat. Add the chopped onions and sauté until they become soft and golden brown, about 5-7 minutes. Stir in the minced garlic and ginger, and cook for another 1-2 minutes, ensuring the mixture doesn’t burn. This will form the aromatic base for your korma.

Step 2: Cooking the Chicken

Add the chicken pieces to the pan and cook, stirring occasionally, until they’re lightly browned on all sides. This should take around 6-8 minutes. Season the chicken with a pinch of salt and ensure it’s cooked through.

Step 3: Adding the Spices

Once the chicken is browned, add the korma curry paste, garam masala, turmeric, coriander, cumin, cinnamon, cardamom pods, and ground cloves. Stir everything well, making sure the chicken is coated in the spices. Let this cook for 2-3 minutes, allowing the spices to bloom and release their fragrances.

Step 4: Creating the Sauce

Lower the heat and add the yogurt, heavy cream, and ground almonds. Stir until the mixture forms a smooth and creamy sauce. If you prefer a thinner sauce, add the coconut milk and a bit of water or chicken broth to achieve the desired consistency. Simmer for about 10-15 minutes until the sauce thickens and the chicken is tender.

Step 5: Final Touches

Once the sauce has thickened to your liking, taste the korma and adjust the seasoning with more salt if needed. Garnish with chopped cilantro and optional raisins or slivered almonds for added texture and sweetness. Serve hot with steamed rice or naan.