Mix all marinade ingredients in a large bowl.
Stir in the chicken pieces to coat evenly.
Refrigerate the chicken to marinate overnight.
Preheat the oven to 180°C.
Heat a frying pan and add the vegetable oil.
Stir fry the cumin seeds, garlic, and ginger for 30 seconds.
Add the onions and almonds and fry for 3 minutes.
Place the marinated chicken into a large casserole dish.
Stir in the onion mixture and 100ml of water.
Cover and bake in the oven for 60 to 75 minutes.
Stir in the garam masala and chopped coriander before serving.
Crumble yeast into a bowl and whisk with 3 tablespoons of lukewarm water.
Sift the flour, salt, and sugar into a separate bowl.
Combine the yeast mixture and 10 tablespoons of water with the flour to form a dough.
Knead the dough until it is soft and pliable.
Cover the dough and let it prove in a warm place for 2 hours.
Knead the dough lightly to remove excess air.
Divide into small balls and prove for another 15 minutes.
Roll the dough into thin 14cm discs.
Grill each disc in a hot griddle pan for 3 minutes per side.
Serve the flatbread along with the chicken korma.