The slowly cooked caramelized onions do take some time, but they really add flavor so be patient. A little spicy achaar and cool yogurt make for a tasty finish.
For the shopping list
cooked Chicken, picked from bone
From the kitchen
Add a tablespoon (or 3) of Tomato Achaar to dial up the heat.
Bring the lentils and 3 cups of water to a boil, add a pinch of salt, cover, and simmer for 20-25 minutes. Cook the onion in 2 tablespoons of olive oil and a pinch of salt over medium low heat, stirring occasionally, for at least 30 minutes or until the onions are dark. Add a spoonful of water toward the end to keep them from burning.
Add the Korma sauce and another 1/4 cup of water and bring to a boil. Reduce heat, add the chicken and cream, if using, and simmer until warmed through, about 10 minutes.
Serve the chicken over the lentils, top with the achaar and yogurt.