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In a large skillet or pot, heat the oil or ghee over medium heat. Add the chopped onions and sauté them until they turn golden brown. This can take about 8-10 minutes, but it's important to get the onions nicely caramelized, as this adds depth of flavor to the sauce. Stir them frequently to prevent them from burning. This step is super important for the flavor of your **Chicken Korma**. It sets the foundation for the rest of the dish, giving it a rich and complex flavor. If you're short on time, you can also use a food processor to chop the onions quickly, but be careful not to over-process them. Remember, the goal is to get the onions soft and caramelized, not burnt.