CHICKEN KORMA (Shahi Murgh Korma) 

1 teaspoon saffron threads 
4 tablespoons heavy cream, heated until hot 
5 to 6 tablespoons corn or peanut oil 
12 cardamom pods 
4 medium sticks of cinnamon 
6 bay leaves 
5 pounds boneless, skinless chicken thighs 
2 onions (about 10 ounces), sliced into fine half rings 
2 tablespoons peeled and finely grated fresh ginger 
8 garlic cloves, smashed to a pulp 
4 tablespoons whole, peeled almonds 
4 tablespoons golden raisins 
2 tablespoons ground coriander 
1 tablespoon ground cumin 
1 cup plain yogurt, lightly whisked until smooth 
2 1/2 to 3 teaspoons salt 
2 teaspoons cayenne pepper 
1/2 teaspoon garam masala 

Pour hot cream over the saffron threads and set aside for at least 2 hours. 

Pour the oil into a large, wide, lidded pan and set over medium high heat. When it is hot, add the cardamom, cinnamon and bay leaves, stir once and fill with chicken pieces in a single layer. Brown the chicken on both sides, then remove to a bowl, leaving behind as many of the whole spices as you can. (Do this in batches if needed.)

Add onions to the pan with the herbs, stir and fry until they are red brown, add the ginger and garlic and stir for 1 minute, add the almonds, raisins, coriander and cumin. Stir once, then return the chicken to the pan, along with any accumulated juices. Add the yogurt, salt and cayenne pepper, stir to mix and bring to a simmer. Cover partly with the lid, and cook over medium heat for 10 minutes. Raise heat to high and cook, stirring, until most of the liquid has boiled away and a thick sauce clings to the meat. Stir in the saffron cream, garam masala, and 1/2 cup of water. Cover tightly and leave on the lowest possible heat for 5 minutes. Serves 6 to 8