Step 1

Grind candlenuts to a paste in a coffee grinder. Alternatively, candlenuts may be crushed using a mortar and pestle.

Step 2

Combine all spice paste ingredients (including ground candlenut) in a bowl to form a paste.

Step 3

In a medium sized pot, heat vegetable oil. Fry cinnamon stick, cardamom pods, and cloves for 1 to 2 minutes or until spices start to pop. Add onions, garlic, and ginger and fry for another 2 minutes. Then add spice paste and continue to cook for 4 to 5 minutes over medium heat. Stir constantly so that the spices do not burn.

Step 4

Now, add chicken and continue to cook for another 4 to 5 minutes. Pour in water, cover, and bring to a boil. Reduce heat and allow it to simmer for 10 minutes.

Step 5

Add salt and potatoes. Continue to cook for 10 to 15 minutes or until potatoes are tender.

Step 6

Finally, stir in yogurt. Allow the sauce to heat through over low heat.

Step 7

Turn off stove and let korma sit for 10 minutes before serving.