Cooking Instructions:

Begin by marinating the chicken. In a bowl, combine yogurt, garam masala, ground coriander, ground cumin, ground cinnamon, salt, turmeric, and chili powder. Add the chicken, ensuring it's well-coated in the marinade. Cover and refrigerate for at least 30 minutes or up to overnight for best results.

Heat sunflower oil or ghee in a large pan over medium heat. Add the sliced onions and cook until they're golden brown, stirring frequently to avoid burning. This caramelization process enhances the flavor of the korma.

Once the onions are golden, add the minced ginger and garlic to the pan. Sauté for an additional 2-3 minutes until the raw smell is gone.

Add the marinated chicken to the pan, along with any remaining marinade. Cook the chicken for about 5-7 minutes, stirring occasionally, until it's no longer pink.

Incorporate the blended nut paste into the pan and mix well. Add the whole spices (cardamom pods and cloves) for added aroma. Stir everything together and allow it to cook for another 5 minutes.

Pour in enough hot water to reach your desired consistency for the sauce. Cover the pan and reduce the heat to medium-low. Allow it to simmer for 20-25 minutes, or until the chicken is tender and cooked through.

Adjust the thickness of the sauce as needed by adding more water or cooking uncovered to reduce it. Taste and adjust seasoning, if necessary.

Once done, garnish with fresh cilantro before serving. For extra tips, remember to soak your nuts beforehand to achieve a smoother paste, and don't rush the caramelization of the onions; it's key to developing the rich flavor in your korma.

It's important to note that the use of cashew nuts in the recipe helps create a creamy texture that is characteristic of a traditional korma.

Feel free to adjust the spice levels according to your preference, and consider adding a splash of rose water or kewra water for an authentic touch.

Serve your Chicken Korma hot with jeera rice or naan for a complete meal that's sure to delight!