Chicken Korma (Creamy Nut Sauce)

• 800g chicken pieces (in bone or boneless)
• 1/2 cup plain yogurt, whisked
• 1/4 cup cashews, soaked in warm water and ground to paste
• 2 onions, sliced and fried until brown (Beresta)
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 4 green cardamom pods
• 1 inch cinnamon stick
• 2 tbsp cream
• few strands of saffron soaked in warm milk (optional)

Instructions

1. 1

   Grind the fried onions into a smooth paste. Mix yogurt, ginger paste, garlic paste, ground onions, coriander powder, cumin powder, and salt. Marinate the chicken in this mixture for 30 minutes.

2. 2

   Heat oil/ghee in a pan. Add cardamom and cinnamon.

3. 3

   Add the marinated chicken and cook on high heat for 5 minutes, stirring continuously.

4. 4

   Add a cup of water, cover, and cook on low heat until chicken is tender (approx. 20-30 mins).

5. 5

   Stir in the cashew paste and cook for another 5 minutes until the gravy thickens.

6. 6

   Finish with cream and saffron milk. Simmer for 2 mins and serve.