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1
Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt.
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2
Thinly slice 1/4 of the onion, and set aside.
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3
Roughly chop the rest of the onion, and puree it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth.
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4
Add splashes of water to keep it moving, if necessary.
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5
Combine the onion puree with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns.
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6
Bring the mixture to a simmer over medium-high heat, stirring.
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7
Cover the pot until the chicken releases its juices, 5 to 7 minutes.
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8
Uncover the pot, and adjust the heat to maintain a gentle simmer.
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9
Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes.
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10
Adjust the thickness of the sauce by adding water or cooking it down.
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11
Stir in the sugar.
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12
Pierce the chiles with a knife, then add them.
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13
Season to taste with salt.
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14
Keep warm over low heat.
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15
Heat the butter and oil in a small saucepan over medium-high heat.
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16
After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes.
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17
Season with a pinch of salt.
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18
Add the onion mixture to the korma.
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19
Serve with steamed basmati rice.
