Mughlai Handi Chicken in a rich Sauce

Place the pieces of chicken in a large mixing bowl. Combine yogurt, garam masala, salt, garlic, chili powder, ginger, and lemon juice in a small bowl. Pour the yogurt mixture into a large mixing bowl containing the chicken in a cool place for at least 3 hours.

Chicken pieces should be removed from the marinade. Place a preheated hot grill. Cook the chicken pieces for 10 to 15 minutes, turning them and basting them every so often.

Melt the butter over medium heat and add the corn oil to the pan. Cook the onions until golden browned, stirring with a spoon. Using a slotted spoon to remove the onions from the pan, leaving most of the butter in the pan.

After the onions have cooled, place them in a food processor and mince them.

Bring the onions back into the saucepan. Add the ground and whole cardamom, bay leaves,garam masala, ginger, garlic, salt, and chili powder, and stir-fry over low heat for 1 minute. Remove the saucepan from the heat.

In a small bowl, mix together the yogurt, single cream, ground almonds, coconut milk, and crushed saffron strands. Return the saucepan containing the onion mixture to the heat and then gradually add the creamy yogurt mixture, stirring with a wooden spoon. Bring the mixture slowly to a boil, then add half of the sultanas to the pan.

Transfer the sauce to a serving bowl. Drop the pieces into the sauce.
Garnish with the remaining sultanas, the flaked almonds, and finely chopped fresh coriander.