The BEST Authentic Chicken Korma

Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.

In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).

Add the ground spices, salt, and green chili peppers along with the yogurt mixture and sauté until the mixture comes to a light simmer (~2-3 minutes).

Reduce the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.

Increase the heat to high. Add 1/2 to 3/4 cup of (preferably boiling) water, depending on how thin you'd like the curry, and bring to a boil. Reduce the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Stir in the heavy cream (if using) and sprinkle the kewra essence. Turn off the heat and garnish with cilantro and blanched almonds.