Chicken Korma

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ½ cup plain whole milk yogurt
• 2 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1½ tsp coriander powder
• 1 tsp garam masala
• 4 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 1 onion
• ¼ cup cashews
• ½ cup heavy cream
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp sugar
• ½ cup water
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice (optional)

Steps

1. Cut chicken into 1.5-inch pieces. In a bowl, combine chicken with yogurt, ginger-garlic paste, turmeric, cumin, coriander, and salt. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. Soak cashews in hot water for 15 minutes, then drain and blend with 1/4 cup fresh water until smooth. Dice the onion finely.
3. Heat oil in a large pot or Dutch oven over medium heat. Add cardamom pods, cinnamon stick, and bay leaves; sauté for 30 seconds until fragrant. Add diced onion and cook until softened and lightly golden, about 5-7 minutes.
4. Add the marinated chicken to the pot and cook, stirring occasionally, for 8-10 minutes until the chicken is browned on all sides.
5. Stir in the garam masala and sugar. Pour in the cashew paste and 1/4 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through and tender, stirring occasionally.
6. Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly. Adjust seasoning if needed.
7. Remove bay leaves, cinnamon stick, and cardamom pods before serving. Garnish with fresh cilantro, if desired.
8. Serve hot with basmati rice.