Chicken Korma

Mix the group #1 marinade items well and let it sit for about 30 minutes while you prepare other steps.

Blend all group #2 ingredients for the korma gravy in a blender.

Fry the group #3 items starting with sliced onions in ghee/butter. Add other spices when onions are golden and fry another 2 mins.

Add the chicken marinade to the fried spices and cook over high heat with lid off and stirring occasionally until water is released and then about halfway absorbed. There should be no pink sides on the chicken pieces.

Add potatoes from group #4 and the blended korma gravy from group #2. Cook for 5 minutes stirring frequently still over high heat, and then cook with the lid on over low-medium heat for 15 minutes.

Add whole chillies from group #4, stir and keep with lid on and heat off for 5 minutes before serving.