How to make Chicken Korma – recipe | Felicity Cloake Masterclass

This elegant Mughal dish, rich in cream, nuts and fragrant spices, has been, in Britain, largely relegated to the status of a generic "mild curry"; suitable for children and those who are not "up" for the chili in a tikka masala, for example. But if you're used to skipping it on menus, try the fancy korma again - it's way too good for the kids to keep to themselves. Cook for 1 hourFor 4 people

8 boneless, skinless chicken thighs250 ml natural whole yoghurt1 onion6 cloves of garlic1 large inch of fresh ginger (or enough for 2 tablespoons grated) 4 tbsp double cream 1 tsp saffron threads 1 tbsp rose water 50 g unsalted cashews 60 ml vegetable oil or 4 tbsp ghee 4 cinnamon sticks 10 lightly crushed green cardamom pods 25g chopped raisins or dried apricots (optional) ¼ tsp freshly grated nutmeg 1 tsp salt 1 black cardamom pod

It's common to use a whole, shredded chicken in this dish, but the relatively short cooking time means you don't get much flavor from the bones, so I prefer to use boneless thighs, which stay juicier than Chest. Do not hesitate to substitute them according to your tastes; a shoulder or leg of lamb, mixed vegetables or firm tofu will also work.

2 Prepare and marinate the meat

Cut the meat into large pieces and put in a bowl with half the yogurt. Stir, cover and marinate at room temperature for at least three hours, or up to 12 hours in the refrigerator. (If you're using tofu or vegetables, a half-hour marinating at room temperature should be enough.) Half an hour before you start cooking, take it out of the fridge, along with the remaining yogurt.

3 Prepare curry base