Almond Chicken Korma - Mum's recipe

My mom created this recipe (which is inspired by her friends version of this) many years ago and it this has been a family favourite. The flavour is really unique and though there are many recipes for almond kormas out there, the addition of the dried methi (fenugreek) in my mom's recipe right at the end, adds a very diffinative and unusual flavour. This featured at my debut supperclub menu and was received well. The aroma is heavenly and the taste unique - to me it defines every good memory of my mother's home cooking...Ingredients:1 whole chicken cut up for a curry -12 pieces2-3 medium onions, chopped very finely1 1/2 cup natural yoghurt4 ounces soaked almonds, remove skin and grind into a paste using the soaking water1 tbs of ginger / garlic pasteGhee and cooking oil (try not to use olive as it's got a pretty distinct flavour which doesnt go with this dish)3-4 cardamoms1 stick of cinnamon1/2 tsb of dried methi (dried fenugreek)2- 3 Dried long red chillissalt to tasteServes about 5 and takes about 1 hour to cookMethod:1. In the mixture of hot asli ghee and cooking oil, 'bhagar (temper) the cardamons (pound to open pods slightly) and cinnamon - until they splutter, then add the onions and saute until soft. It is very important that the onions don't change colour at all, just allow to get slightly translucent.2.Now add the ginger / garlic paste and fry until the raw smell of garlic disappears - again do not let the mixture brown. Hence keep stirring it.3. In another pan heat up some oil only and fry the chicken pieces until they are of a golden colour. Then add the chicken to the onion mixture and continue to cook. At this point add the yoghurt and 'bhuno' (fry while stirring) for a bit. Add the red chillis but make sure that they down break up, as it is key that the korma does not get coloured by the chillis. I usually remove the seeds and add them later. Add salt to taste now.4. Then add the almond paste and cover and let it cook in 'dam' (in it's own steam on medium low heat). Keep checking on the korma and the end result should be a thick gravy and should not be watery. If it is watery, remove the cover and cook on high heat until the korma gravy is thick6. When the chicken is cooked and the gravy is ready, take the dried methi and crush in between your hands and sprinkle on top!Enjoy with cardamom infused basmati rice!!