Instructions: Boil the chicken in 600ml water along with 2 of the garlic cloves for 3 to 4 minutes. Strain and discard the water. Leave the chicken to cool, then rinse in lukewarm water. This removes the odour of the chicken. Pound the remaining garlic and soak in 100ml water to obtain a garlic infusion. Soak the saffron strands in 50ml water, pressing with the back of a spoon to get an infusion. Puree the onions with the green chillies. Whisk the yoghurt and set aside. Heat the ghee or oil in a cooking pot and fry the onion puree until golden, about 12 to 15 minutes. Add the cloves, cardamoms and cinnamon followed by the turmeric. Add the chicken, garlic infusion and yoghurt and cover with a lid. Allow to simmer for 7 to 10 minutes until the juices are absorbed. Add the ground ginger and salt to taste and saute for 3 to 4 minutes until the chicken is lightly browned.

Add enough chicken stock to get the amount of gravy required, remembering that this dish does not need a great deal of gravy. Simmer for 40 minutes over a gentle heat. When the chicken is tender, sprinkle with the saffron infusion, pepper and fresh coriander leaves.

Korma is a style of Indian cooking rather than a specific dish. In the UK the korma has been marketed as a mild creamy restaurant dish, but this concept is far removed from some korma dishes such as Mircha korma which is a speciality of the Wazas of Kashmir and is made with a generous helping of red chillies. Try these chicken and lamb dishes which all give a great end result. Some are hot and spicy, whilst others are creamy and mild.

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