Chicken Korma Creamy Spiced

In a large mixing bowl, combine the chicken thighs, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and black pepper. Mix thoroughly, cover, and set aside. For best results, refrigerate and marinate for at least 2 hours or up to 2 days.

Heat 2 tablespoons vegetable oil in a large skillet over medium-low heat. Add the sliced onions, season with a pinch of salt, and cook for 10 to 12 minutes, stirring often, until deeply caramelized. Stir in the chopped cashews and continue cooking for 1 minute.

Remove the skillet from heat and transfer the onion-cashew mixture to a blender or food processor. Add 1/4 cup plain yogurt and blend until completely smooth. Set aside the paste.

Return the skillet to high heat and add 1 tablespoon vegetable oil. Add bay leaf and black peppercorns, cooking for 1 minute until fragrant. Add ground cardamom and cinnamon, stirring briefly. Incorporate the diced serrano chilis and sauté for 1 minute.

Add the marinated chicken to the skillet and cook over medium heat for 5 minutes, stirring occasionally, until starting to brown.

Stir in the prepared onion-cashew paste and 1/2 cup water. Season with garam masala, salt, and chili powder. Mix well.

Cover the skillet, reduce heat to medium-low, and cook for 12 to 15 minutes, or until the chicken is fully cooked through.

Stir in the heavy cream and simmer for 2 minutes until the sauce is silky and heated through. Adjust seasoning with salt if needed.

Remove from heat. Garnish with chopped cilantro and serve hot with cooked rice.