Chicken Korma

Ingredients

• Chicken (1.5 pounds, cut into bite-sized pieces)
• Ghee (3 tablespoons)
• Cumin seeds (1 teaspoon)
• Onion (1 large, finely chopped)
• Garlic (4 cloves, minced)
• Ginger (1 inch piece, grated)
• Coriander powder (2 teaspoons)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon (adjust to taste))
• Salt (1 teaspoon (or to taste))
• Yogurt (1 cup, whisked)
• Cashews (1/2 cup, soaked in warm water for 30 minutes)
• Garam masala (1 teaspoon)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. In a blender, blend the soaked cashews with a little water until you achieve a smooth paste. Set aside.
2. Heat ghee in a large pan over medium heat. Once hot, add the cumin seeds and sauté until they start to splutter, releasing their aroma.
3. Add the chopped onions to the pan and sauté until they turn golden brown, about 5-7 minutes.
4. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Add the chicken pieces to the pan, browning them on all sides for about 5-6 minutes.
6. Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt. Mix well to coat the chicken evenly with the spices.
7. Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling.
8. Incorporate the cashew paste into the pan, mixing thoroughly to create a creamy sauce.
9. Cover the pan and let the chicken simmer in the sauce for about 20 minutes, or until fully cooked and tender.
10. Just before serving, sprinkle garam masala over the top and garnish with fresh cilantro.