Mughlai chicken korma

Step 1: Heat 6 tbsp vegetable oil or ghee in a heavy, wide pot over a medium heat. Fry 3 onions for 15–18 minutes, stirring more often as they colour, until evenly golden-brown. Common mistake: rushing the onions over a high heat; dark or burnt edges make the whole korma bitter.

Step 2: Lift out the onions with a slotted spoon, leaving the oil in the pot. Blend them with the drained 1 ⅜ oz blanched almonds and 7 oz plain yogurt to a smooth paste.

Step 3: Reheat the oil over a medium heat. Add 6 green cardamom, 4 cloves, 2 in cinnamon stick and 2 bay leaves and fry for 30 seconds, then add 2 tbsp ginger-garlic paste and fry for 1 minute, until the raw smell goes.

Step 4: Add 2 ¼ lb bone-in chicken pieces and fry over a medium-high heat for 6–8 minutes, turning, until it turns white and lightly golden all over.

Step 5: Stir in 2 tsp ground coriander, 1 ½ tsp Kashmiri chilli powder and 1 ½ tsp salt for 1 minute, then add the onion-almond paste. Lower the heat and cook, stirring, for 8–10 minutes, until the sauce thickens and oil glistens at the edges.

Step 6: Add 1 cup hot water, bring to a simmer, cover and cook over a low heat for 20–25 minutes, stirring now and then, until the chicken is tender. The thickest piece should reach 165°F/165 °F at the bone, with no pink and clear juices.

Step 7: Stir in ¼ tsp ground mace, ½ tsp ground green cardamom, ½ tsp kewra water or rose water and 1 pinch saffron threads, if using. Cover and leave on the lowest heat for 2 minutes, then rest off the heat for 5 minutes before serving with naan or sheermal.