Classic Bangladeshi Chicken Korma with Saffron Rice

Marinate the chicken: In a large bowl, combine chicken pieces, yogurt, ginger paste, garlic paste, and 1/4 teaspoon salt. Mix well and let marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.

Prepare the korma paste: In a small blender or food processor, combine the fried onions, soaked cashews, and 2 tablespoons of water. Blend until a smooth paste forms. Set aside.

Cook the korma: Heat 2 tablespoons ghee in a large pot or Dutch oven over medium heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until lightly browned on all sides. Remove chicken from the pot and set aside.

Build the sauce: Add the korma spice blend to the pot and sauté for 30 seconds until fragrant. Stir in the onion-cashew paste and cook for 5 minutes, stirring constantly, until the paste darkens slightly and the oil separates. Return the chicken to the pot, add the remaining 1/4 teaspoon salt and sugar, and stir to coat. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through and tender.

Finish the korma: Stir in the heavy cream and cook for another 5 minutes, uncovered, until the sauce thickens slightly. Taste and adjust seasoning if needed. Keep warm.

Prepare the saffron rice: Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2.5 cups water, and a pinch of salt. Bring to a boil over high heat.

Cook the rice: Once boiling, reduce heat to low, stir in the soaked saffron threads (with their liquid), cover tightly, and simmer for 15 minutes. Do not lift the lid during this time.

Rest and fluff the rice: Remove the rice from heat and let it rest, covered, for another 10 minutes. Fluff gently with a fork before serving.

Serve: Ladle the Bangladeshi Chicken Korma over the fragrant Saffron Rice. Garnish with fresh cilantro if desired.