Eid Chicken Korma (Mild Chicken Curry with Yoghurt and Cashews)

• 2 medium Yellow onion
• 6 cloves Garlic
• 25 g Ginger root, peeled
• 2 tbsp Ghee
• 8 pieces Green cardamom pods
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 2 tsp Fine sea salt
• 250 g Yogurt, plain
• 800 g Chicken thighs, boneless, skinless
• 80 g Cashew nuts
• 40 g Fried onion
• 1 ½ tsp Garam masala

1. Thinly slice the onion. Finely grate the garlic and ginger.
2. Warm the ghee in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 10 to 12 minutes, stirring often, until deep golden.
3. Add the cardamom pods, cumin, coriander and turmeric and cook for 30 to 60 seconds until fragrant. Stir in the garlic and ginger and cook for 1 minute, keeping the heat moderate so it does not catch.
4. Lower the heat and add the yogurt a spoonful at a time, stirring well between additions so it stays smooth. Once all the yogurt is in, stir in the remaining salt.
5. Add the chicken thighs and stir to coat in the spiced yogurt. Bring to a gentle simmer, cover, and cook for 18 to 22 minutes, stirring once or twice, until the chicken is tender and the sauce looks glossy.
6. Meanwhile, grind the cashew nuts and fried onion to a fine powder using a mortar and pestle. Stir this into the korma and simmer uncovered for 5 to 7 minutes until thickened to a velvety gravy.
7. Stir in the garam masala and simmer for 1 minute. Rest off the heat for 2 minutes, then serve.

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