Vijaya Selvaraju North Indian Chicken Korma (https://www.youtube.com/watch?v=935VEghEnio)
INGREDIENTS
5 tbsp, Canola Oil 2 medium Onions, chopped 10 raw Cashews 1 cup, Whole Yogurt 1/2 tsp, Turmeric 1 tsp, Coriander Powder 1 tsp, Red Chilli Powder 2 tsp, Garam Masala 1 stick of Cinnamon 3 Green Cardamom Pods 1 Black Cardamom 5 Cloves 10 Black Peppercorns 1 Bay Leaf 1 tsp, finely grated Ginger 1 tsp, finely grated Garlic 1 lb, boneless skinless Chicken Thighs cut into big chunks 1 cup, Water Salt to taste Fresh chopped Coriander to garnish
METHOD
Place 2 tbsp of oil in a heavy bottom pot, and heat on medium-low. Add onions and slowly sauté for 10-15 minutes until deeply browned. Allow to cool, and transfer to a blender with cashews. Blend until smooth, adding a little bit of water if necessary to form a thick paste.
In a bowl, whisk together yogurt, turmeric, coriander powder, red chilli powder, and garam masala until fully mixed. Set aside.
Heat remaining 3 tbsp in same pot on medium-low heat. Add cinnamon, green and black cardamom pods, cloves, black peppercorns, and bay leaf. Sauté for 15-30 seconds or until cloves have puffed up. Then add grated ginger and garlic and fry for an additional 30 seconds.
Increase heat to high, and add chicken. Cook for 5-7 minutes, stirring frequently until the chicken no longer looks raw on the outside.
Stir in spiced yogurt, onion paste, and salt to taste and reduce heat to medium-low. Partially cover with a lid and cook for 10-12 minutes, stirring often until the oils begin to separate along the edge of the curry.
Add water, and increase heat to medium. Cook for an additional 15-20 minutes partially covered until the chicken is tender and cooked through.
Remove from heat and garnish with fresh chopped coriander leaves. Enjoy! :)