Ingredients

• 1 whole chicken
• skinned and cut into 10 pieces: 2 drumsticks
• 2 wings
• 2 thighs and 4 breast portions
• 150g/6oz yoghurt
• 100ml/3½fl oz double cream
• 1 tbsp caster sugar
• 1 tsp salt
• 6 cloves
• 1 pinch saffron
• 1 cinnamon stick
• 8 green cardamom pods
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• ½ tsp cayenne pepper
• 1 tbsp vegetable oil
• 2 tsp cumin seeds
• 4 cloves garlic
• 3cm/1¼in piece fresh ginger
• 3 onions
• finely chopped
• 50g/2oz flaked almonds
• lightly crushed
• 100ml/3½oz water
• 2 tsp garam masala
• 1 tbsp chopped coriander
• 50g/2oz fresh yeast
• 2-3 tbsp lukewarm water
• 500g/1lb 1½oz self-raising flour
• ½ tsp caster sugar
• 10 tbsp water (plus extra if needed)
• ½ tsp salt
• 1 tbsp vegetable oil

Directions

• For the chicken korma
• place all the marinade ingredients together in a large bowl and mix to combine.
• Add the chicken pieces and stir well to coat evenly.
• Cover and place in the fridge
• ideally for 24 hours
• but at least overnight.
• Preheat the oven to 180C/360F/Gas 4.
• For the onions
• heat a frying pan until hot
• then add the vegetable oil.
• Add the cumin seeds
• garlic and ginger and stir fry for 30 seconds.
• Add the onions and almonds and fry for a further 2-3 minutes.
• Place the marinated chicken into a large casserole.
• Add the onion mixture and water and stir well to combine.
• Cover and place in the oven for 1-1¼ hours until the chicken is tender.
• Just before serving
• stir in the garam masala and chopped coriander.
• For the flatbread
• crumble the yeast into a small bowl
• then whisk in 2-3 tablespoons of lukewarm water.
• Sift the flour
• salt and sugar into another bowl.
• Pour the yeast water onto the flour and add 10 tablespoons of water. Mix to form a dough. Add another tablespoon or more of water if necessary to achieve a pliable dough.
• Knead the dough until it is soft and pliable.
• Place in a bowl
• cover loosely and leave to prove in a warm place for two hours.
• Remove the dough from the bowl and knead lightly to knock out the excess air.
• Divide into golf-ball-sized balls
• then allow to prove for a further 15 minutes.
• Roll out to a thin
• 14cm/7in disc.
• Heat the vegetable oil in a griddle pan until hot
• then add the disc and grill for three minutes on each side.
• Serve with the chicken korma.