Spicy Cashew Chicken Korma

1.In a blender, combine the soaked cashew nuts with a little water and blend until smooth to form a cashew paste. Set aside.

2.Heat vegetable oil in a large pan over medium heat. Add cumin seeds and sauté until they crackle.

3.Add the chopped onion to the pan and cook until golden brown, stirring occasionally.

4.Stir in the minced garlic, grated ginger, and chopped green chilies, cooking for another 2-3 minutes until fragrant.

5.Add the chicken pieces to the pan, season with salt, and cook until they are browned on all sides, about 5-7 minutes.

6.Sprinkle in the coriander powder, turmeric powder, and garam masala, stirring to coat the chicken evenly with the spices.

7.Pour in the cashew paste and coconut milk, mixing well to combine all ingredients. Bring to a gentle simmer.

8.Reduce the heat to low, cover the pan, and let it cook for 15-20 minutes, allowing the chicken to become tender and the flavors to meld.

9.Stir in the yogurt and mix well. Cook for an additional 5 minutes, adjusting seasoning if necessary.

10.Remove from heat and garnish with fresh cilantro before serving.