Saffron Chicken Korma

Heat 4 tablespoons oil in a large skillet over medium-low heat. Add onions and cook, stirring frequently, until caramelized and slightly crispy, 25 to 30 minutes. Transfer to a blender and add cashews and water. Blend until smooth.

Combine yogurt, garam masala, cardamom, cayenne, coriander, turmeric and saffron in a medium bowl. Set aside.

Place the pan over medium heat and add the remaining 1 tablespoon oil. Add peppercorns, bay leaf and cinnamon stick and toast until fragrant, 10 to 15 seconds. Add chicken, garlic and ginger and cook, stirring occasionally, until the chicken starts to brown, 5 to 7 minutes.

Stir in the pureed onion mixture, the yogurt mixture, broth and salt. Adjust heat to maintain a low simmer, partially cover and cook, stirring occasionally, until the chicken is tender and reaches an internal temperature of 165°F, about 20 minutes. Discard the bay leaf and cinnamon stick. Garnish with cilantro, if desired.