Chicken Korma

Method

1. 1

   Blend onions and soaked cashews to smooth paste.

2. 2

   Heat ghee, fry whole spices.

3. 3

   Fry cashew-onion paste until golden and fragrant, about 15 minutes.

4. 4

   Add ginger-garlic paste.

5. 5

   Add chicken pieces and sear.

6. 6

   Whisk yogurt and add gradually.

7. 7

   Cook covered on low heat until chicken is tender.

8. 8

   Add cream, rose water and white pepper.

9. 9

   Simmer 5 minutes. Serve with pilaf.