Chicken Korma

Cut 600 g boneless chicken thighs into large chunks. Whisk 150 ml plain yogurt lightly until smooth, and mince 20 g ginger and 20 g garlic.

In a small cup, steep 0.5 tsp saffron in 60 ml hot cream and let infuse for 2 hours.

Heat 3 tbsp vegetable oil in a wide, heavy-bottomed pot over medium-high heat. Add 6 cardamom pods, 2 cinnamon sticks and 3 bay leaves; after 30 seconds, brown the chicken in batches until golden and set aside on a plate.

In the same oil, fry 1 onion, thinly sliced into half-rings, until deep golden brown. Add the ginger and garlic and cook for 1 minute. Stir in 30 g blanched almonds, 30 g raisins, 1 tbsp ground coriander and 1 tsp cumin seeds.

Return the chicken to the pot along with any juices. Stir in the yogurt, 1.5 tsp salt and 0.5 tsp ground cayenne pepper. Bring to a gentle simmer, partially cover and cook for 10 minutes over medium heat.

Raise the heat and, stirring, let the excess liquid evaporate until a thick sauce coats the chicken. Pour in the saffron cream, add 0.5 tsp garam masala and 120 ml water.

Cover the pot tightly and simmer over the lowest heat for another 5 minutes. Before serving, remove the bay leaves and cinnamon sticks; serve the korma hot.