Put 2 – 3 cloves of garlic, a 2 – 3 cm chunk of peeled ginger and 30 g flaked almonds into a food processor with 30 ml water
and blitz to a smooth paste. Fry a couple of bay leaves, 6 crushed cardamom pods, a couple of cloves and a 3 cm piece of cinnamon
stick for a few seconds then add a finely chopped onion and cook for a few minutes until starting to soften. Add the paste from
the food processor together with 2 tsp crushed cumin seeds, 2 tsp crushed coriander seeds, 2 tsp garam masala and a pinch of chilli
powder and cook this for another few minutes. Add 3 – 4 Tbs double cream and 100 ml water, stirring to make a smooth sauce, and
bring to a gentle simmer. Cut boneless skinless chicken thighs into chunks and stir these into the sauce, cover and cook gently
for about 25 minutes, until the chicken is cooked, stirring from time to time.
For the butternut squash dahl, fry a tsp black mustard seeds until they start to pop, then add a chopped onion with a few dried
curry leaves, a tsp crushed coriander seeds, a tsp crushed cumin seeds, a tsp turmeric and a pinch of cayenne pepper. Fry for
a few minutes, then add 150 g red split lentils, 200 g cubed butternut squash and 250 ml water. Bring to a boil, cover and simmer
gently for about 20 minutes, until the lentils are cooked. Stir in coriander leaves and serve with the chicken korma and basmati rice.