Asma Khan’s quick Bengali murgir korma

Method

1. Ensure all the chicken pieces are the same size. If you’re using boneless chicken thighs, cut them into even 5cm square pieces. If you’re using on-the bone chicken thighs of different sizes, cut the bigger ones in half so they all cook at the same rate. If they’re uneven, bigger pieces will need longer to cook and the smaller pieces will start to fall apart.
2. Mix the ginger and garlic pastes into the yogurt, add the chicken pieces and coat well, then cover and set aside for 30 minutes. (If you refrigerate the chicken, remember to bring it to room temperature before cooking.) Heat the oil in a deep saucepan with a lid over a medium heat until shimmering. Add the onions and stir-fry until dark brown and the edges are looking crisp. Be patient – keep stirring to ensure they’re cooked evenly. Transfer with a slotted spoon to a plate, then spread them out to cool and crisp up. Try to leave behind as much of the oil as possible.
3. Return the pan to a medium-high heat and add the ghee (if using). When hot, add the whole spices and bay leaves, stirring for a few seconds. Add the chicken to the pan, stir well, then add the chilli powder and salt. Roughly crush half the onions and add to the pan along with the warm water to help create a sauce. Stir and bring to the boil, then cover and reduce to a simmer. Cook until the edges of the chicken curl. If using on-the-bone chicken, check after 20 minutes. Boneless chicken cooks faster, so check earlier and pierce a piece to test – if the juices run clear, it’s ready. Add the sugar, stir to dissolve, then taste for seasoning and adjust.
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4. Garnish the korma with the remaining onions, then serve with rice, if you like.