Chicken Korma

Instructions

1. Prepare the almond paste
   Drain the soaked almonds and place them in a blender with 2 tablespoons of water. Blend until smooth to create a thick almond paste. Set aside.
2. Cook the aromatics
   Heat ghee or oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 8-10 minutes until golden brown. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the spices
   Reduce heat to low and add garam masala, ground coriander, turmeric, and cardamom. Stir constantly for 30 seconds to toast the spices without burning them. The mixture should become aromatic.
4. Cook the chicken
   Increase heat to medium-high and add chicken pieces. Cook for 5-6 minutes, stirring occasionally, until the chicken pieces are sealed and lightly browned on all sides.
5. Add yogurt and almond paste
   Lower the heat to medium. Add yogurt one tablespoon at a time, stirring well after each addition to prevent curdling. Stir in the almond paste and mix until well combined with the chicken.
6. Simmer the curry
   Pour in chicken broth and bring to a gentle simmer. Cover the pot, reduce heat to low, and cook for 15-20 minutes until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
7. Finish with cream
   Stir in the heavy cream and simmer uncovered for 5 minutes until the sauce reaches your desired consistency. If too thick, add a splash of broth; if too thin, simmer a bit longer. Adjust salt to taste.
8. Serve
   Remove from heat and let rest for 5 minutes. Garnish with fresh chopped cilantro and serve hot with steamed basmati rice or naan bread.