Recipe

Prepare Chicken

1. In bowl, combine yogurt, ginger-garlic paste and salt. Add chicken and mix to coat. Cover, then refrigerate for at least 1 hour, or overnight for best results.
2. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade, then place on grill. Grill for 5 to 7 minutes on each side, until fully cooked. Set aside to rest for 1 to 2 minutes, then cut into bite-size pieces.

Make Sauce

1. In Dutch oven, heat oil over medium heat. Add onions and sauté for 10 to 15 minutes, until golden brown and caramelized. Add garlic and ginger, and cook for another 2 to 3 minutes, until fragrant.
2. Stir in korma paste, cumin, coriander, turmeric and chili powder. Cook for 2 to 3 minutes, until fragrant.
3. Stir in coconut milk and cream. Add ground almonds, then gently simmer for 10 minutes, allowing sauce to thicken.

Assemble and Serve 

1. Add chicken to pan, stirring to coat with sauce. Season with salt and pepper, to taste. Simmer for another 5 to 10 minutes to allow flavours to meld.
2. Garnish with cilantro and walnuts. Serve hot with rice or naan.