Crush 3-5 green cardamom pods, 1 mace petal blade, 1 small pea-sized nutmeg into a powder.
Whisk the yogurt until smooth and set aside.
Nut paste: remove the almonds skin and grind the almonds and cashews to make a fine and smooth paste. Add 1-2 tablespoon water if required.
Marinating the chicken
Take 500 grams (1.2 lbs) of chicken in a mixing bowl. Add in 1 teaspoon plain, fresh yogurt, 1 teaspoon garlic paste, ½ teaspoon ginger paste, 1 teaspoon chili powder, 1 tablespoon coriander powder, and 1 teaspoon salt (or as required).
Mix everything well and set aside for 30 minutes.
Frying the onions
Heat a pan or pot with ½ cup of oil. Once the oil is hot enough add in thinly sliced onions and saute continuously over medium to high flame until the onion turns golden brown. It will take around 7-10 minutes.
Once done take out the fried onions with a slotted spoon and spread on a paper towel to soak up excess oil and allow to completely cool down.
We are going to use the same pot for cooking. Hence leave out 1 tablespoon of oil in the pot and remove the rest.
Once the onion cools down, coarsely grind them and transfer to a bowl to use later.
Stir fry the chicken
Heat the same pot with 1 tablespoon of ghee.
Add in 1 bay leaf, 3-5 green cardamoms, 3 cloves, and 1 cinnamon stick approx. 2 inches long.
Saute for a couple of seconds and add in the marinated chicken.
Saute occasionally over medium to high flame for 5-7 minutes.
Making chicken korma gravy
Simmer the flame and add in beaten curd, coarsely ground onions, and nut paste. Stir everything well to avoid yogurt from splitting.
Cook on medium-high heat for 2-3 minutes, until oil separates.
Then add in freshly crushed cardamom, mace, and nutmeg powder, ½ teaspoon kewra water, a few soaked, skinned almonds if adding, and 1 ½ cup of hot water.
Stir to mix. Cover and cook for 10-15 minutes until the chicken is cooked and oil starts separating from the sauce.
Classic chicken korma is ready to serve. Serve hot with naan, paratha, or steamed basmati rice.
Do not brown the onion. Also, make sure the onions are evenly fried.