Make korma paste according to the recipe instructions. Set aside.

Place chicken in a large bowl. Add yogurt, ground turmeric and red chili powder. Season with salt and pepper. Coat chicken in the spice mixture. Cover and marinate in the refrigerator for 20 minutes. Set aside.

Meanwhile, heat oil in a large frying pan or skillet over medium-high heat. Add onions. Fry, stirring, for 5-6 minutes or until golden brown. Remove onions from pan. Allow to cool completely. Place cooled onions in a food processor and process to a coarse paste. Set aside.

Heat remaining oil in the same pan over medium heat- high heat. Add ghee.

Add cinnamon and cardamom pods. Fry for 1 minute or until fragrant.

Add marinated chicken. Stir. Cook, stirring occasionally, for 10-12 minutes or until almost cooked.

Add korma paste. Stir to combine. Simmer for about 8-10 minutes.

Add onion paste and cream. Season with salt and. Simmer for another 2-3 minutes or until chicken is cooked.

Add a little water if needed.

Garnish with coriander (cilantro) leaves.