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*This dish is “kurma” in southern India and “korma” in northern India.

• 6 chicken thighs, boneless and skinless
• 2 T tomato paste
• 1″ fresh ginger, peeled
• 2 cloves garlic
• 1 T garam masala (buy it on Amazon)
• 1/4 t crushed red pepper
• 1/2 t paprika
• 1 t ground cardamom (buy it on Amazon)
• 1/2 t salt
• 1/2 t turmeric
• 1/2 c almonds or cashews (unsalted)
• 1 c plain greek yogurt
• 1 T vegetable oil
• 4 T butter
• 1 yellow onion, diced
• 1/2 c heavy cream

Trimming any excess fat/skin, cut the chicken thighs into 1 ½ to 2-inch chunks and put them in a large bowl or gallon ziploc bag.

To a food processor, add tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric, almonds/cashews, and yogurt. Blend on high speed until completely smooth. Add the mixture to the bowl/bag with the chicken along with the yogurt and mix well until chicken is well-coated. Cover bowl/seal bag and refrigerate for at least 1-2 hours.

Add the vegetable oil and butter to a large skillet on medium high heat. Add the onions and cook for 5-7 minutes, or until caramelized and fragrant. Add in the chicken and cook for 12-15 minutes or until the chicken is cooked through. Add the heavy cream and mix well, cooking for an additional 3-4 minutes.

Excellent served with basmati rice and naan.