Ingredients:

For the marinade:

• 1 ½ lbs chicken thighs (boneless or bone-in), cleaned

• ½ cup plain Greek yogurt

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp Kashmiri red chili powder (for color, not heat)

• Salt to taste

For the korma:

• 2 tbsp ghee (or neutral oil)

• 4 green cardamoms

• 1 black cardamom

• 1 cinnamon stick

• 4 cloves

• 1 bay leaf

• 1 large onion, thinly sliced

• 1 tsp coriander powder

• ½ tsp garam masala

• ¼ tsp saffron strands soaked in 2 tbsp warm milk

• ½ cup cashew or almond paste (blend soaked nuts with water until smooth)

• ¼ cup heavy cream (optional for extra richness)

• ½ cup water or chicken broth

• Chopped cilantro and fried onions for garnish

Instructions:

1. Marinate the chicken:
   In a bowl, mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, and salt. Marinate for at least 1 hour (overnight is best).

2. Preheat the Platinum Large Skillet on medium. Add ghee and let it warm.

3. Add whole spices:
   Toss in cardamoms, cinnamon, cloves, and bay leaf. Sauté until fragrant (~30 seconds).

4. Sauté onions:
   Add sliced onions and cook until golden brown. This step builds deep flavor — be patient!

5. Cook the marinated chicken:
   Add the marinated chicken and cook on medium-high heat until it starts to brown and sear. Cover with the skillet lid and cook on medium-low for about 10–12 minutes.

6. Add spices and nut paste:
   Mix in coriander powder, garam masala, and nut paste. Stir well to combine and let it cook for 5 minutes.

7. Add liquid & saffron milk:
   Add cream (if using), saffron milk, and water/broth. Stir and cover. Let simmer on low heat for 10 more minutes until the chicken is fully tender and infused with flavor.

8. Final touch:
   Remove lid, give a final stir, and garnish with chopped cilantro and crispy fried onions.