Chicken Korma

Ingredients

• Fresh cilantro (for garnish)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Cardamom (2 pods, crushed)
• Cinnamon (1/2 teaspoon)
• Coriander (1/2 teaspoon)
• Cumin (1/2 teaspoon)
• Turmeric (1/2 teaspoon)
• Garam masala (1 teaspoon)
• Cashews (1/4 cup, soaked in water)
• Yogurt (1/2 cup)
• Ginger (1-inch piece, grated)
• Garlic (4 cloves, minced)
• Onion (2 medium, finely chopped)
• Chicken (500 grams, boneless and skinless, cut into pieces)

Instructions

1. In a blender, combine the chopped onions, minced garlic, grated ginger, soaked cashews, and yogurt. Blend until smooth.
2. Heat vegetable oil in a large pan over medium heat. Add the crushed cardamom pods and cook for a minute until fragrant.
3. Add the chicken pieces to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside.
4. In the same pan, add the blended onion mixture and cook for 5-6 minutes until the raw smell disappears and the mixture thickens.
5. Add the garam masala, turmeric, cumin, coriander, cinnamon, and salt. Stir well to combine.
6. Return the chicken to the pan and coat it with the sauce. Cook for another 10 minutes, or until the chicken is cooked through.
7. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.