Enjoy this delicious Indian Chicken korma with a great blend of lots of Indian herbs and spices.
Preheat the oven to 180°C.
Heat the Saute pan over a medium heat.
Add oil and onion to pan, yoghurt, milk, butter, spices, garlic, salt and almonds in food processor, and blitz until well blended. (You may wish to add tumeric into the mixture after as tumeric stains plastic items in your processor).
Place yogurt mixture in a pan and add chicken pieces and coat well. Leave to marinate as long as possible, up to 2 hours.
Heat Saute pan on medium-high. Remove chicken pieces from the marinade using tongs, and place in hot Saute Pan. Cook for 2 minutes on each side. (cook in batches to avoid "stewing", remove each cooked batch before adding next, when all cooked return to pan).
Add remaining marinade to the pan, bring back to a simmer, cover and place in the oven for 20 minutes or until chicken is cooked.
To garnish, sprinkle with extra almonds and coriander leaves. Server with basmati rice or Naan bread.