Soak the cashews in hot water for about 30 minutes before you make the korma. It makes them easier to blend later.

Peel the ginger, onion and garlic. Chop them up roughly and then transfer them all to a blender.

Blend into a wet paste. Then add the cloves, cinnamon and chili powder.

Blend until you get a fine spice paste. Heat some vegetable oil in a high non-stick pan and then add the spice paste.

Cook the paste for about 3 minutes over medium heat until fragrant. Stir constantly. Then add the diced chicken.

Stir well and cook the chicken for about 7 minutes. In the meantime pour the milk in a blender and then add the soaked cashews, garam masala (or cumin powder), a pinch of salt and a tablespoon of Greek yogurt.

Blend into a fine and runny puree and then add this to the chicken in the pan.

Stir well. Then turn the heat low and simmer the chicken for another 6 minutes. Turn off the heat and add the remaining yogurt to the cooked chicken.

Stir well. Then check the seasoning and add extra chili powder or salt to taste. Cover the pan and let the chicken korma rest for another 4 minutes. Then scoop the korma onto plates and serve with boiled rice.