Dhania Kaju Korma

Chicken cooked with yogurt, cashews and fresh coriander

Imbued with the fresh flavours of coriander, this korma is loaded with cashews to add richness and a nutty flavour to the sauce while thickening it at the same time. Paneer may be substituted for chicken for a vegetarian option.

12 skinless, boneless chicken thighs, halved

Marinade
  • 1/4 cup raw cashews
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • Salt to taste
  • 1/2 + 1/4 tsp garam masala
  • 1/2 tsp turmeric
  • 1 cup plain Balkan-style yogurt
  • 2 cloves garlic, peeled
  • 1 inch piece ginger, quartered
  • 1 cup packed fresh coriander leaves and
  • tender stems, washed and drained
  • 1 hot green chili, stemmed
Garnish
  • 2 tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 1 medium onion, thinly sliced
  • 1/4 cup raw cashew nuts
  • 1 tbsp lemon juice
  • 1 tsp toasted crushed cumin seeds

Wash chicken and set aside in colander to drain. Powder cashews in coffee or spice grinder. Transfer to large mixing bowl, add ground coriander seeds, ground cumin seeds, cayenne pepper, ground black pepper, salt, 1/2 tsp garam masala, turmeric and yogurt. Mince garlic, ginger, fresh coriander and green chili in food processor, add to yogurt and spices. Mix, add chicken and coat with marinade. Cover, refrigerate 1 to 4 hours.

Warm oil in non-stick skillet over medium-high, add cumin. After 30 seconds, add onions and cashews. Sauté 10 minutes, until lightly golden. Transfer to small bowl; leave behind as much oil as possible. Add chicken and its marinade to skillet on medium-high. Stir, cover and boil. Immediately reduce heat to medium-low. Cook 40 minutes, stirring occasionally. Fold in onions, cashews, lemon juice, toasted cumin and reserved garam masala. Uncover, turn heat to medium-high, boil off sauce 5 minutes.

Dish can be made up to 3 days in advance.

Serves four