For the Marinade:

The marinade is the foundation of this dish. It tenderizes the chicken and infuses it with flavour from the inside out.

• 175 g full-fat Greek yogurt: This is the heart of the marinade. The lactic acid in the yogurt gently breaks down the proteins in the chicken, making it exceptionally tender. Full-fat Greek yogurt is essential as it’s thick, creamy, and less likely to split when heated. It adds a subtle tang that balances the richness of the coconut milk.
• 1 tablespoon garam masala: This is not a single spice, but a complex blend, often including cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods. It provides a warm, aromatic, and slightly sweet backbone to the dish.
• 1 tablespoon ground cumin: Cumin offers a warm, earthy, and slightly peppery flavour. It’s a quintessential spice in Indian cooking that adds depth and savouriness.
• 1 tablespoon ground coriander: Sourced from the seed of the cilantro plant, ground coriander has a mild, sweet, and citrusy flavour that brightens the entire dish and complements the other spices beautifully.
• ¼ teaspoon mild or medium curry powder: A touch of curry powder adds another layer of blended spices. Using a mild or medium version ensures the Korma remains gentle and doesn’t become overly spicy, staying true to its character.
• 2 teaspoon turmeric, divided: You’ll use 1 teaspoon in the marinade and 1 in the sauce. Turmeric is famous for its vibrant golden-yellow hue, but it also contributes a warm, bitter, earthy flavour that is crucial for an authentic curry base.
• 1 teaspoon chili powder: This adds a gentle, background warmth rather than intense heat. You can adjust this amount based on your preference for spiciness.
• 1 teaspoon chili flakes: These provide small pockets of more noticeable heat, adding a pleasant tingle that cuts through the creaminess. Feel free to omit them for an ultra-mild version.
• Zest of 1 lemon: A secret weapon! The lemon zest adds a bright, fresh, and fragrant citrus note that lifts all the other flavours and prevents the creamy sauce from feeling too heavy.

For the Chicken:

• 1 kg boneless, skinless chicken thighs, halved: Chicken thighs are the superior choice for slow cooking. They have a higher fat content than breasts, which means they remain moist, tender, and flavourful even after hours of cooking. Halving them ensures they cook evenly and absorb more of the sauce.
• Salt and pepper, to season: Seasoning the chicken before it goes into the marinade helps to draw out its natural flavour.

For the Base Sauce:

This is where the body of the Korma is built, creating a luscious sauce to envelop the chicken.

• 1 medium yellow onion, chopped: Onion forms the sweet, savoury foundation of the sauce. Sautéing it until golden caramelizes its sugars and builds a deep flavour base.
• 1 shallot, finely chopped: Shallots are milder and sweeter than onions, with a hint of garlic flavour. Adding a shallot alongside the onion adds complexity and a more refined taste.
• 6 cloves garlic, minced: Garlic is non-negotiable for its pungent, aromatic, and savoury kick. Six cloves might seem like a lot, but its flavour mellows beautifully during the long cooking time.
• 2-inch piece of fresh ginger, minced: Fresh ginger provides a warm, zesty, and slightly spicy counterpoint to the garlic. Its fresh zing is essential for a vibrant-tasting curry.
• 1 tablespoon olive oil, plus more if needed: Used for sautéing the aromatics and browning the chicken.
• 4 tablespoon tomato paste: This adds a concentrated, umami-rich tomato flavour and a touch of sweetness. It also helps to thicken the sauce and give it a richer colour.
• 400 ml full-fat coconut milk: This is the key to the Korma’s signature creaminess. Full-fat coconut milk creates a rich, luscious, and velvety sauce. Do not substitute with light coconut milk, as it will result in a much thinner, less flavourful sauce.