Christmas Kuruma

1Heat ghee (¼ cup) and vegetable oil (¼ cup) in a large pot over medium heat.

2Add cumin seeds (1 tsp), cinnamon stick (1), cloves (4-5), and cardamom pods (4-5). Saute until fragrant.

3Add chopped onions (2) and sauté until golden brown.

4Stir in ginger paste (1 tsp) and garlic paste (1 tsp), cook for a minute until fragrant.

5Add chicken (1 lb) pieces and cook until they are browned on all sides.

6Mix in turmeric powder (1 tsp), red chili powder (1 tsp), coriander powder (1 tsp), and salt. Cook for a few minutes.

7Pour in the pureed tomatoes (3) and cook until the oil separates from the masala.

8Add coconut milk (½ cup), yogurt (½ cup), ground cashew nuts, (½ cup) and raisins (¼ cup). Stir well to combine all ingredients.

9Cover and simmer for 15-20 minutes until the chicken (1 lb) is cooked through and the flavors are well blended.

10Sprinkle garam masala (1 tsp) and garnish with fresh coriander leaves before serving.

11Serve the Christmas Kuruma hot with rice or bread of your choice.