Chicken Shahi Korma

• s. chicken breasts↗2 lb
• (2-inch) piece ginger1
• cloves garlic↗8
• lemon juice↗2 tablespoon
• oil, divided3 tablespoon
• onion, minced↗1
• tomato paste↗3 tablespoon
• half and half↗1 cup
• Greek yogurt↗1.5 cup
• paneer, cubed16 oz
• golden raisins↗0.75 cup
• cashews↗0.5 cup
• chopped cilantro0.5 cup
• salt↗1 teaspoon
• cashews pieces↗0.5 cup
• chicken broth (more to thin the sauce later)↗1 cup
• oil0.25 cup
• honey↗1 tablespoon
• garam masala↗2 teaspoon
• cinnamon↗1 teaspoon
• turmeric↗1 teaspoon
• ground coriander↗1 teaspoon
• hot pepper flakes↗1 teaspoon
• black peppercorns↗1 teaspoon
• fenugreek seeds (if you can't find them, just skip em)↗0.5 teaspoon
• cumin↗0.5 teaspoon

Step-by-step instructions

1. 1

   Cut the chicken breasts into small cubes. Puree the ginger, garlic, lemon juice, and 2 tablespoons of olive oil in a food processor, adding a little water if necessary. Pour over the chicken, stir, and refrigerate to marinate while you prep the rest of the recipe.

2. 2

   Puree all the sauce ingredients in a food processor until very smooth. Set aside.

3. 3

   Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and saute for 5 minutes. Add the chicken and the tomato paste. Saute until fragrant and browned.

4. 4

   Add the korma sauce base, yogurt, half and half, paneer, raisins, cashews, and salt. Taste and adjust to your liking. Simmer for as long as you can before eating so the flavors can develop. Add extra water or chicken broth the thin out the sauce to your desired consistency since it will thicken up a little bit. Serve over basmati rice or with naan. It’s soooo gooood.