Indian Chicken Korma

Ingredients

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

Instructions

1. In a blender, blend the soaked cashews and yogurt until smooth. Set aside.
2. Heat oil in a large pan over medium heat. Add the chopped onions and cook until golden brown.
3. Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes.
4. Add the chicken pieces to the pan and cook until they are lightly browned.
5. Add the tomato puree, garam masala, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
6. Cover the pan and let the chicken cook in the spices for about 10 minutes, or until it is cooked through.
7. Pour in the cashew-yogurt mixture and stir well to combine. Cook for another 5 minutes.
8. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.