Saffron chicken korma (zafran murgh korma) recipe

Ingredients

• 500 g Turkish or Greek yogurt (10% fat)
• 1 tbsp garlic paste
• 2 tbsp fresh ginger paste
• 8 medium skinless chicken thighs (on the bone) (approximately 1kg/2lb 4 oz)
• 2 tbsp whole milk
• 1 pinch good-quality saffron strands
• 6 tbsp vegetable oil
• 3 medium white onions, evenly and thinly sliced into rings
• 1 whole garam masala (2 Indian bay leaves, 1 piece cassia bark, 2.5 cm/1 inch long, 3 green cardamom pods and 1 clove)
• 1 tbsp ground coriander
• 0.2 tsp chilli powder
• 1 tsp salt
• 2 tbsp ground almonds
• 1 tbsp sugar
• 1 handful almond flakes, to garnish