Chicken Korma

Ingredients

Fresh cilantro

1/4 cup, chopped (for garnish)

Vegetable oil

3 tablespoons

Salt

1 teaspoon, or to taste

Cardamom pods

4, crushed

Cinnamon stick

1, about 2 inches

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Turmeric powder

1/2 teaspoon

Garam masala

1 tablespoon

Cashews

1/2 cup, soaked in warm water for 30 minutes

Plain yogurt

1 cup

Fresh ginger

1 tablespoon, grated

Garlic cloves

4, minced

Onion

1 large, roughly chopped

Chicken thighs or breasts

1.5 pounds, cut into bite-sized pieces

Instructions

1. Start by soaking the cashews in warm water for about 30 minutes to soften them. This will help create a creamy sauce.
2. In a blender, combine the soaked cashews, chopped onions, minced garlic, grated ginger, and yogurt. Blend until you achieve a smooth and creamy mixture.
3. Heat the vegetable oil in a large pan over medium heat. Add the crushed cardamom pods and cinnamon stick, cooking for about a minute until fragrant.
4. Add the chicken pieces to the pan and brown them on all sides. Once browned, remove the chicken from the pan and set it aside.
5. In the same pan, add the blended onion mixture. Cook for 5-6 minutes, stirring occasionally, until the raw smell disappears and the mixture thickens.
6. Stir in the garam masala, turmeric, cumin, coriander, and salt. Mix well to combine the spices with the sauce.
7. Return the browned chicken to the pan, ensuring it is well coated with the sauce. Reduce the heat to low, cover, and cook for another 10 minutes, or until the chicken is cooked through and tender.
8. Before serving, remove the cinnamon stick and adjust seasoning if needed. Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan bread.