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Chicken Korma Festive is a traditional Indian sweet that embodies the rich confectionery heritage of the subcontinent. This beloved dessert is a family favorite at festivals, weddings, and celebrations.
1. Soak the cashews and almonds in warm water for 20 minutes, then drain and blend with milk to make a smooth paste.
2. Heat ghee in a large skillet over medium heat. Add chopped onion, garlic, and ginger. Sauté until onions are deep golden and fragrant, about 8–10 minutes.
3. Add chicken thighs and cook for 6–8 minutes, stirring occasionally, until lightly browned.
4. Sprinkle turmeric, coriander, cumin, garam masala, crushed cardamom pods, and salt. Stir continuously for 2 minutes for even spice blooming.
5. Reduce heat to low. Pour in the nut paste, heavy cream, and sugar. Cover and simmer gently for 35–40 minutes, stirring every 10 minutes to prevent sticking and ensure even cooking.
6. Uncover and cook for another 10 minutes over medium-low heat until the sauce thickens and oil separates. Serve warm, garnished with extra nuts if desired.
