Serves 4

• 1 kg chicken thighs, skinless and boneless with all fat removed, each thigh chopped into 4 pieces
• 5 Large Cloves of Garlic
• 5 cm Piece of Ginger, peeled
• 1 Green Chilli
• 4 tbsp Sunflower Oil
• 2 Large Onions, finely chopped
• 250g Natural Greek Full Fat Yoghurt
• 2 tsp Salt
• 2 tsp Garam Masala 
• 1 tsp Coriander Powder
• 2 tbsp Ground Almonds
• 1 tbsp Flaked Almonds
• 150ml Double Cream
• 30g Coriander, finely chopped

Method

• Grind the garlic, ginger and chilli in a herb mill to form a paste.
• Heat the oil in a pan adding the onions and the garlic, ginger, chilli paste.
• Fry on a moderate heat until the onions are golden brown and add the yoghurt and ground almonds, stirring for a couple of minutes.
• Add the chicken, salt, garam masala, coriander powder, flaked almonds and mix well.
• On a low to medium heat, cook for about 40-45 minutes until the chicken is well cooked and the gravy is a darker shade of brown and has thickened.
• Add the cream and stir in. 
• Heat through, stir in the coriander and serve with hot Basmati rice or Indian bread, such as Chapatti or Naan.

Tips

• If you make your own homemade garam masala you will find that the shahi korma is far more aromatic and the spices have more depth to them. I will post my garam masala recipe for you very shortly.