Chicken Korma

Ingredients

For marinade

• 1 kg chicken thigh
• ⅓ cup full-fat greek yogurt
• ½ tsp turmeric
• 1 tbsp minced garlic (~2 cloves)
• 1 tbsp minced ginger
• 1 - 2 tsp kashmiri red chili powder (less for less spicy)
• 1 tsp salt

Rest

• 4 medium onions or 2 really large ones
• ½ cup full-fat greek yogurt
• 20 cashews (raw is preferred) (can also substitute some cashews for almonds)
• 1 - 2 tbsp oil
• ½ - 1 tsp garam masala
• 3 tsp coriander powder
• Water as needed.
• Salt to taste
• Cilantro (chopped)

Aromatics (optional) (add as many or as few)

• 2 cassia bark (cinnamon) sticks
• 2 bay leaves
• 8 cloves
• 5 green cardamom
• 2 black cardamom

Instructions

1. Marinate chicken with yogurt, turmeric, garlic, ginger, chili power and salt for 30 minutes to 2 hours max. Over 2 hours, chicken can get rubbery.
2. In a pot over medium high heat, add oil, green cardamoms, onions and salt. Caramelize onions (~10 - 15 minutes). Onions should be brown but not burnt.
3. Take pot off stove and allow onions to cool to room temperature.
4. Using a blender, blend the onions, green cardamom and cashews into a paste. Add water as needed.
5. Add oil to pan, along with aromatics (cinnamon, bay leaves, cloves, black cardamom). Then turn heat to medium - high. Cook until cloves puffs up (~30 seconds).
6. Add chicken and cook for another 5 - 6 minutes until the marinade has broken up and chicken is opaque on the outside (doesn’t need to be cooked through yet).
7. Reduce heat to medium-low. Add onion paste, yogurt, coriander powder. Add water as needed to achieve preferred thickness. 1 cup of water is a good average.
8. Bring to boil. Add salt/pepper to taste. Simmer for ~20 - 30 minutes.
9. Turn heat off, add garam masala. 
10. Top with cilantro and serve with rice.