CHICKEN KORMA
SERVES 6–8
1 x 1kg chicken, skinned, cut into 8 pieces or 8 skinless thighs, on the bone400g full-fat Greek-style yoghurt, plus 2 tbsp extra1 tbsp finely grated ginger4 garlic cloves, crushed1½ tsp Kashmiri chilli powder4 tbsp store-bought crispy fried onions Large pinch saffron threads3 tbsp ghee or sunflower oil4-6 green cardamom pods, bruised1 cinnamon stick5 cloves1 tsp black peppercorns2 bay leaves1 tsp cumin seeds and 1 tsp coriander seeds, roasted in a dry frypan and ground¼ tsp grated nutmeg
TO GARNISH
1 tbsp chopped coriander1 green finger chilli, deseeded and finely chopped2.5cm piece of ginger, cut into fine strips
1 Combine chicken with yoghurt, ginger, garlic, chilli powder and salt. Place in the fridge for at least 1 hour or overnight.
2 Put onions in a small…
