Creamy Spicy Chicken Korma Stew

Cut the chicken thighs into bite-sized pieces. In a bowl, mix the chicken with 2 tbsp of Greek yogurt, half a teaspoon of salt, and half a teaspoon of grated ginger. Let it marinate for at least 15 minutes, or up to 30 minutes at room temperature.

Meanwhile, prepare the almond paste: soak the blanched almonds in hot water for 5 minutes, then drain and blend them with the remaining Greek yogurt until you get a smooth paste. In a pan over medium heat, warm the ghee or oil. Add the cumin seeds, bay leaf, cardamom pods, and cinnamon stick. Sauté for 30 seconds until fragrant.

Add the finely chopped onion to the pan and sauté until golden brown, about 8-10 minutes. Then add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant. Stir in the ground coriander, ground cumin, turmeric powder, and chili powder. Sauté for 1 minute, stirring constantly to prevent the spices from burning.

Add the marinated chicken to the pan and sear on all sides for 5-7 minutes until it turns white. Pour in the water or broth and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes until the chicken is tender.

Stir in the almond paste and heavy cream. Cook for another 5-7 minutes, uncovered, until the sauce thickens and becomes creamy. Taste and add salt if needed. Finally, stir in the garam masala. Garnish with fresh, chopped cilantro before serving.