Festive Christmas Korma

1.In a blender, combine yogurt, soaked cashew nuts, raisins, desiccated coconut, and saffron strands. Blend until smooth to make a creamy paste.

2.Marinate the chicken cubes in the yogurt-cashew paste for at least 1 hour in the refrigerator.

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

4.Add minced garlic and grated ginger to the pan. Cook for 2 minutes until fragrant.

5.Add the marinated chicken cubes to the pan. Cook until the chicken is no longer pink, stirring occasionally.

6.Stir in turmeric powder, garam masala, coriander powder, cumin powder, red chili powder, cinnamon powder, nutmeg powder, and cardamom powder. Mix well to coat the chicken evenly with the spices.

7.Pour in heavy cream and simmer the korma on low heat for 15-20 minutes until the chicken is cooked through and the sauce thickens.

8.Garnish with fresh cilantro leaves before serving.

9.Serve the festive Christmas Korma hot with naan or rice.