Chicken Korma

Whisk together yogurt, ground cumin, garlic, ginger, coriander, salt, paprika, and cardamom in a large bowl. Stir in chicken until evenly coated in yogurt mixture. Set aside at room temperature until ready to cook, or cover and refrigerate up to 1 day.

Heat oil in a large Dutch oven over medium-high until shimmering. Stir in onions; cook, stirring often, until onions are golden brown, about 10 minutes. Add cashews; cook, stirring constantly, until nuts are browned in spots, 1 to 2 minutes.

Remove Dutch oven from heat; transfer onions and cashews to a blender using a slotted spoon, reserving oil in Dutch oven. Add 1 1/2 cups water to the blender; process until smooth, about 1 minute, scraping down sides of blender as needed.

Heat reserved oil in Dutch oven over medium; add chicken and yogurt mixture, and stir to coat with oil. Cover and cook, undisturbed, until chicken is mostly cooked through and oil starts to separate, 12 to 15 minutes. Stir in blended onion mixture; cook, uncovered, stirring often, until chicken is cooked through and sauce thickens, 10 to 12 minutes. Remove from heat, and sprinkle with garam masala, wild mountain cumin seeds (if using), and cilantro. Serve with naan and/or cooked rice.