Put the garlic and ginger in a blender or a food processor and blend them to make the paste. The paste needs to be smooth.
Heat the butter or clarified butter (ghee) whatever is readily available. Make sure not to burn it – use a medium flame to heat it. Once heated, add the minced onion and cook it until it is soft. You might have to cook it for 3-5 minutes.
Once the onion is soft and light brown add the garlic – ginger paste into it. Next, you need to add coriander, garam masala, cumin, turmeric, and chili powder. Stir well after adding all the spices to make an even composition.
Add in the diced chicken. Make sure to mix the already created composition with all pieces of chicken and cook for five minutes.
Pour some tomato sauce along with chicken broth over the chicken.
Heat the broth till it boils, after bringing it to boiling simmer it for 15 minutes while covering the korma. Simmer at low heat and stir occasionally.
Blend together the almond butter, coconut milk, and yogurt to create a smooth mixture.
Add the almond butter coconut milk mixture into the chicken and sauce while stirring it vigorously. Now you need to cover and simmer on low heat for 10 minutes. Keep stirring the awesome Korma occasionally.
After 10 minutes, serve hot.