Cooking Mode: Mughlai Shahi Chicken Korma

Step 1 of 5

Deep-fry sliced onions in ghee until deep golden brown, then blend with cashews into a smooth paste.

Step 2 of 5

Heat ghee in a heavy pot, add chicken pieces, ginger paste, and garlic paste; sauté for 5 minutes.

Step 3 of 5

Whisk yogurt with garam masala, cardamom powder, and salt; stir into the searing chicken along with the fried onion-cashew paste.

Step 4 of 5

Add water, cover tightly, and simmer on low heat for 25 minutes until chicken is tender and floating in aromatic ghee.

Step 5 of 5

Serve warm with saffron rice or naan.