Easter Korma

1.In a blender, combine yogurt, soaked cashews, raisins, ginger, and garlic. Blend until smooth to make a creamy paste.

2.In a large bowl, marinate the chicken with the yogurt paste and set aside for at least 30 minutes to marinate and tenderize the meat.

3.In a large skillet, heat ghee over medium heat. Add the chopped onions and sauté until golden brown and caramelized.

4.Add the marinated chicken pieces to the skillet along with garam masala, turmeric, coriander, cumin, paprika, cinnamon, cardamom, nutmeg, and saffron threads. Mix well to coat the chicken with the spices and cook for 5-7 minutes until the chicken is partially cooked.

5.Pour in the heavy cream, stir gently, and simmer on low heat for another 15-20 minutes until the chicken is tender and the sauce is thickened.

6.Season with salt to taste and garnish with fresh cilantro before serving.

7.Serve the Easter Korma hot with steamed rice or naan for a delicious and festive meal.