Cashew Chicken Korma

For the marinade

• 3/4  c. yogurt
• 1 T cumin powder
• 1 1/2 tsp. coriander powder
• 1/4 tsp. turmeric
• 1 T ginger/garlic paste
• 1 tsp. salt
• 1/4 tsp. chili powder
• 1/8 tsp. cayenne
• 1/8 tsp. Indian chili powder
•  2 large boneless chicken breasts, cut into cubes

For the sauce 

• 1 medium onion, diced
• 1/2 cup cashews (soaked for at least an hour in water)
• 1/3 c. milk
• 1 c. chicken broth
• 1/4 c. cream (optional, depending on how rich you want the sauce)
• 1/4 tsp. ground clove
• 1/4 tsp. ground cinnamon
• 1/2 tsp. ground methi (fenugreek)
• 1/4-1/2 tsp. ground cardamom
• 1/8 tsp. grated nutmeg 
• A dash of ground ginger
• 1/4 tsp. turmeric
• 1/4 tsp. coriander
• 1/4 tsp. cumin
• A pinch chili powder (optional, taste first)
• 1/2 tsp. salt 
• 1/4 c. chopped cilantro

Mix all the marinade ingredients and chicken in a ziplock bag. Marinate for at least 1 hour and up to 12. Melt a tablespoon of ghee in a saucepan. Saute onion till golden. In a food possessor or blender, combine the onion, broth, milk, and spices. Blend on high until smooth. Taste and adjust spices if necessary. In same pan, melt a little ghee. Add chicken, wiping of as much marinate as possible. Cook just until done. Pour sauce over chicken and warm everything through. Sprinkle cilantro on top and serve with rice or naan.

      

          Rotisserie chicken works fine. If you use it, only use about 1/4 c. yogurt or just enough to lightly coat the chicken.