Chicken Korma

In a large bowl, combine the Chicken with 100g of the Yogurt, half of the Ginger-garlic paste, half of the Green chili, 2g Turmeric powder, 5g Red chili powder, 5g Coriander powder, 2g Cumin powder, 2g Garam masala, and 4g Salt. Mix well and marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.

Heat 30g of the Ghee in a heavy-bottomed pan over medium heat. Add the sliced Onions and fry until deeply golden brown and crispy. Remove the fried Onions with a slotted spoon and set aside on a paper towel to drain. Once cooled, crush the fried Onions into a coarse paste or powder.

Drain the soaked Cashews and Almonds. Grind them into a smooth paste using a blender with a splash of Water.