Put the chicken pieces in a mixing bowl and add the chilli powder, salt and yoghurt and mix well with your hands until the chicken is evenly coated in the marinade. Allow to marinate while you prepare the rest of the dish.

Heat the oil and ghee over a medium high heat in a karahi or large sauce pan. When visibly hot, stir in the sliced onions and sprinkle the salt over them which will help caramelise them. Fry, stirring regularly for about 10 to 15 minutes or until the onions are a deep golden brown. Transfer the fried onions to a plate to cool. Set aside.

At this point, you could discard all but about 3 tbsp of the oil and ghee in the pan but it would be left in when cooked the traditional way. Add the marinated chicken to the hot fat and fry over medium high heat for about 10 minutes or until nicely browned and about 80% cooked through.

While you are cooking the chicken, prepare the korma paste. This and frying the onions can be done up to a day before cooking if more convenient. Place the soaked almond flakes, garlic and ginger paste, fried onions, green chillies, if using and yoghurt and blend to a smooth, creamy paste. If needed you can add a drop of water to do this. Set aside.

Returning to the chicken, it should be nicely browned and almost cooked through, sizzling in that flavoured oil. Stir in the whole spices and fry for about a minute to infuse their flavour into the oil. Then stir in the korma paste. Be sure to get it all by adding about 70ml (¼ cup) water to your blender and swishing it around to get the paste from the sides and pour that in too.

Stir it all up so that the chicken is coated with the korma sauce and then cover the pan and simmer over a low to medium heat for 15 minutes. When you lift the lid, the oil will have separated from the sauce and will be floating on top. That is how this korma should look but feel free to skim some of that oil out if you want.

Try the curry and season with salt to taste. Stir in the garam masala and serve garnished with chopped coriander and/or toasted almond flakes.