Hyderabadi Chicken Korma (Yoghurt and Cashew Curry)

• 3 medium Yellow onion
• 3 tbsp Ghee
• 8 Green cardamom pods
• 1 Cinnamon sticks
• 6 Whole cloves
• 2 Bay leaves
• 25 g Ginger root, peeled
• 6 cloves Garlic
• 90 g Cashew nuts
• 350 ml Water
• 250 g Yogurt, plain
• 2 tsp Ground coriander
• 2 tsp Fine sea salt
• 900 g Chicken thighs, boneless, skinless
• 1 ½ tsp Garam masala
• 15 g Fresh coriander

1. Thinly slice the onion. Finely grate the ginger and crush the garlic.
2. Warm the ghee in a Dutch oven over medium heat, then add the onion with a pinch of the salt. Cook for 18 to 22 minutes, stirring often, until deep golden brown and sweet; take your time as this builds the flavour.
3. Add the cardamom pods, cinnamon stick, cloves and bay leaves, and cook for 1 minute until fragrant. Stir in the ginger and garlic and cook for 1 to 2 minutes, keeping the heat moderate so it does not catch.
4. Tip in the cashew nuts and stir for 1 minute. Add 250 ml of the water, bring to a simmer, then cook for 5 minutes to soften the cashews.
5. Carefully blend the mixture until very smooth, then return it to the pot. Whisk the yogurt with the ground coriander and remaining salt until smooth.
6. Add the chicken thighs to the pot and stir to coat. Set the heat to low and gradually stir in the seasoned yogurt a spoonful at a time so it does not split.
7. Cover and simmer gently for 25 to 30 minutes, stirring occasionally, until the chicken is tender and the sauce is thick and glossy. If it looks too thick, add a splash of the remaining water to loosen it.
8. Stir in the garam masala and cook for 2 minutes. Take off the heat, then roughly chop the fresh coriander and scatter it over the top before serving.

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