A fresher version of a classic creamy korma, thought to have originated in the Bhopal region of India. The 'Shahi' denotes a prestige dish for special occasions.
Trim and dice the chicken into 2 cm pieces
Soak the cashew nuts in water for 20 minutes
Peel and dice the onions, ginger and garlic into an even small dice
slice the chillies, discard the stalk
slice the coriander
pick the leaves and slice the mint
Put half the oil into a wok and cook the onions over a medium heat until they turn translucent, add the ginger garlic and chilli and continue cooking until beginning to brown but not burning.
When the onions are cooked, put in a blender, with the drained cashew nuts, allow to cool slightly and then puree with the mint, coriander and chilli.
Using the same pan heat the remaining oil and over a low heat toast the bay leaves, cardamon, cinnamon ginger and garlic.
When the spices are fragrant increase the heat and add the chicken pieces until all sides are seared.
season with the salt.
Add the ground coriander and the cumin.
Saute for another 2 minutes, stirring constantly.
Add the green paste and cook for a further 2 minutes.
Add the lime juice, sugar and enough water to cover the chicken and simmer until the chicken is cooked.
stir in the yoghurt .
Just before serving add the butter and the mace and stir through
«Cardamon has and intense and pungent flavor, leave them in the pods to infuse into the sauce as the seeds themselves will dominate the flavor of your dish»