Chicken Korma

Step 1

Soak the cashews in hot water for 15 minutes, then drain and blend with a splash of water into a smooth paste.

Step 2

Heat the oil in a large pot over medium heat and cook the onion for 6-7 minutes until golden brown.

Step 3

Stir in the garlic, ginger, and garam masala and cook for 1 minute until fragrant.

Step 4

Add the chicken thighs and cook for 5 minutes, stirring, until lightly browned on all sides.

Step 5

Stir in the cashew paste and yogurt, and bring to a gentle simmer, stirring constantly to prevent curdling.

Step 6

Cover and simmer for 15 minutes until the chicken reaches 165°F and is tender.

Step 7

Stir in the heavy cream and salt and simmer uncovered for 5 more minutes until the sauce thickens.

Step 8

Serve hot with rice or naan.