Indian Chicken Korma

Ingredients

Fresh cilantro

1/4 cup, chopped (for garnish)

Vegetable oil

3 tablespoons

Salt

1 teaspoon (or to taste)

Red chili powder

1 teaspoon (adjust for spice preference)

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Garam masala

1 teaspoon

Tomato

1 medium, pureed

Yogurt

1 cup, plain

Cashews

1/2 cup, soaked in water for 30 minutes

Ginger

1 tablespoon, grated

Garlic

4 cloves, minced

Onion

1 large, finely chopped

Chicken

1.5 pounds, boneless and skinless, cut into bite-sized pieces

Instructions

1. Begin by soaking the cashews in water for at least 30 minutes. This will soften them for a smoother blend.
2. In a blender, combine the soaked cashews and yogurt. Blend until the mixture is smooth and creamy. Set aside.
3. Heat vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally to avoid burning.
4. Add the minced garlic and grated ginger to the pan. Cook for an additional 2 minutes until fragrant.
5. Introduce the chicken pieces to the pan, cooking until they are lightly browned on all sides, about 5-7 minutes.
6. Stir in the tomato puree along with garam masala, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well to coat the chicken evenly with the spices.
7. Cover the pan and let the chicken simmer in the spices for about 10 minutes, or until the chicken is fully cooked through.
8. Pour in the cashew-yogurt mixture and stir well to combine. Allow the korma to simmer for another 5 minutes, enabling the flavors to meld beautifully.
9. Remove from heat, garnish with fresh cilantro, and serve hot with steamed basmati rice or naan bread.