Korma Nawabi (Mughlai Chicken Curry)

• 3 medium Yellow onion
• 3 tbsp Ghee
• 6 cloves Garlic
• 25 g Ginger root
• 8 Green cardamom pods
• 2 tsp Ground coriander
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 2 tsp Fine sea salt
• 120 g Cashew nuts
• 250 g Yogurt
• 800 g Chicken thighs, boneless, skinless
• 2 tsp Garam masala
• 1 pinch Dried saffron threads
• 80 ml Double cream

1. Halve and thinly slice the onion. Peel the garlic and ginger, then roughly chop both. Lightly crush the cardamom pods to crack them open.
2. Heat the ghee in a Dutch oven over medium heat. Add the onion with a pinch of the fine sea salt and cook, stirring often, for 18 to 22 minutes until deep golden brown and sweet. Lower the heat if it starts to catch.
3. Add the garlic, ginger and cardamom and cook for 1 minute until fragrant. Stir in the ground coriander, ground cumin and ground turmeric and cook for 30 seconds. Tip in the cashew nuts and stir to coat in the spiced ghee.
4. Take the pan off the heat and let it cool for 5 minutes. Transfer the onion mixture to a blender, add the yogurt and blend until very smooth. If needed to get it moving, add a splash of water from the kettle, a tablespoon at a time.
5. Return the blended sauce to the pan and bring to a gentle simmer over low to medium-low heat. Add the chicken thighs and the remaining fine sea salt, stirring to coat. Cover and simmer gently for 18 to 20 minutes, stirring occasionally, until the chicken is tender and cooked through.
6. Stir in the garam masala and the dried saffron threads, then cook for 2 minutes. Turn the heat to low and stir in the double cream; do not let it boil. Taste and adjust with a little more fine sea salt if needed, then rest for 5 minutes before serving.

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