Pakistani chicken korma

Method

1. In a bowl, combine the chicken pieces with the yogurt, ginger, garlic, chilli powder and salt. Leave to marinate in the fridge for at least 1 hour, or overnight.
2. When ready to cook, put the crispy onions in a small blender or food processor with 2 tbsp water and whizz to a paste. Put the saffron in a small bowl (about the size of a pinch pot) with the ice cube and leave to melt and infuse while you cook – we’ll be adding this saffron-infused water right at the end of the cooking.
3. Heat the ghee or oil in a heavy-based saucepan over a medium heat. When it is hot, add the cardamom pods, cinnamon, cloves, peppercorns and bay leaves and let them infuse the ghee. This will only take about 30-40 seconds – keep the spices moving to stop them burning. Quickly, so the spices don’t catch, add the onion paste and 4 tbsp water. Cook until the water has evaporated and the paste is shiny and thick.
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4. Add the chicken with its marinade and stir well. Turn the heat up to high and cook, stirring, until the yoghurt thickens and dries up, then add some more water (about 5 tbsp or so), cover and cook for about 20 minutes. Keep an eye on it; if it gets too dry, you might need to give it a stir and add a little more water.
5. Add the ground cumin and coriander and fry, stirring, until the oil rises to the surface. Stir in the saffron water, nutmeg and screwpine extract (if using), then cook over a low heat, uncovered, for a minute or so.
6. To finish, turn off the heat and immediately add the extra 2 tbsp yogurt, but don’t stir it through. Garnish with the coriander, green chilli and ginger, then serve immediately.