Mysore Mughlai Kukkad

Ingredients

• 🍗Chicken500 g, curry cut
  
• 🫙Ginger Garlic Paste1 tbsp
  
• 🌶️Garam Masala1/2 tsp
  
• 🧀Heavy Cream4 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1 large, finely chopped
  
• 🍅Tomato2, finely chopped
  
• 🌶️Cumin Seeds1 tsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🫙Vegetable Oil2 tbsp
  
• 🌶️Saffrona pinch
  
• 🫙Cashews4 tbsp, soaked
  
• 🫙Ground Coriander1 tsp
  
• 🌶️Red Chili Powder1 tsp
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Heat the vegetable oil in a heavy pot until it shimmers.

2. 2

   Crackle the cumin until a shade darker and nutty.

3. 3

   Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.

4. 4

   Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.

5. 5

   Blend the cashew paste silky-smooth and finish with cream and saffron on the gentlest heat.

6. 6

   Add the chicken, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 25-30 minutes.

7. 7

   Season, reduce to the consistency you like, and finish with cilantro.