In a grinder or mortar grind all the ingredients together. Some will be content simply taking a garam masala mixture from a shop's shelf but the purist surely will not.
Place all the marinade ingredients, except the chicken into a food processor.
Give them a good whirl.
Mix the marinade with the meat and put it into the fridge for 30 minutes to a day. There is no rule for the type of meat we can use nor the shape but it's advisable to cut them to fairly equal shapes so they cook evenly. In this recipe we used boneless chicken legs cut into 1" / 2.5cm logs.
Some like to add the almond flour now instead of adding it into the sauce so it got fried with along the meat, developing additional flavors.
Heat oil in a pan and saute the diced onions on high heat until a glassy / translucent look for about 3 - 5 minutes.
Mix in the almond flour, cardamon, black pepper, bay leaf, cinnamon, coriander and garam masala and saute it for a minute.
Add yogurt then bring it to boil.
Transfer the whole content of the pan into a food processor an process the sauce until smooth.
Pour some oil into the saucepan and sear both side of the meat on medium to high heat until each side is golden brown for about 3 - 5 minutes.
Most likely we need to do it in batches, depending on the amount of meat we are preparing. If we have done it nicely then the meat haven't burned down so we can simply pour back the sauce in and heat together the whole chicken korma then serve it.