Rocky's Chicken Korma

Ingredients

• 6 cloves
• 1 tsp salt
• 200 ml water
• For the masala:
• 1 x 1.5 kg chicken, jointed into 8 pieces, or 1.5kg chicken pieces, skinned
• For the coconut paste:
• 125 g fresh or frozen coconut flesh, chopped or grated
• 50 g blanched almonds, roughly chopped
• 5 tsp white poppy seeds
• 2 medium onions, roughly chopped
• 50 g ghee or vegetable oil
• 6 green cardamom pods, lightly bruised with a rolling pin
• 3 cm piece of cinnamon stick
• ½–¾ tsp Kashmiri chilli powder
• 125 ml thick Greek-style yoghurt mixed with 125ml water
• 3 black cardamom pods, seeds only, finely ground
• 2 tbsp raisins, soaked in 4 tbsp boiling water for about 10 minutes, drained