Authentic Chicken Korma

Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric, a pinch of salt, and a portion of the garam masala for at least 15 minutes.

Heat ghee in a heavy-bottomed pan over medium heat. Add the sliced onions and fry until they turn golden brown and caramelized, about 6 to 8 minutes.

Transfer the browned onions and cashew nuts into a blender, add a splash of water, and blend into a smooth, creamy paste.

In the same pan with remaining ghee, add cinnamon sticks and green cardamoms, sautéing until fragrant, about 30 seconds.

Add the marinated chicken to the pan and sear on medium-high heat until the meat changes color and is lightly browned, about 5 minutes.

Stir in the onion-cashew paste, remaining yogurt, coriander powder, and hot water. Simmer on low heat, covered, until the chicken is tender and cooked through, about 15 minutes.

Finish with a final sprinkle of garam masala, check for seasoning, and garnish with freshly chopped coriander leaves before serving hot.