Chicken Korma Punjabi Style

Ingredients

2 large onions (diced) Or 3 medium.

6 chicken breasts diced

2-3 tablespoons butter

2 packets of chicken bone broth or stock. (Fresh from packets not dried)

Olive oil to cover the base of the pan (stops butter burning)

3 cloves minced garlic

1 tsp ginger powder or 5cm fresh ginger

1 tsp ground cumin

0.5 tsp ground black pepper

1 tsp ground coriander

1.5 tsp garam masala

0.5 tsp chilli powder

3 tsp turmeric powder

1 tsp salt

1-2 bay leaves (optional)

1-2 Kashmiri chillies

2 tbsp Tomato purée or 400g chopped tomatoes

300ml of high quality double cream (Waitrose Organic)

Directions

Cook the onions with a pinch of cumin seeds until very soft and browned almost caramelised. Add boiling water 2-3 times to prevent burning.

Blitz the onions with a hand mixer until pureed.

Add all spices and cook for 1-2 minutes.

Add the chicken and cook until sealed. Add the blitzed or finely chopped tomatoes.

Add the chicken bone broth or stock.

Add a little more butter if necessary and stir well. Add the cream. Cook for another 8-10 minutes.

Serve with rice and naan.