For the Sauce/Marinade:

• 2 pounds boneless chicken breast or thighs, chopped into bite-sized pieces
• ½ cup cashews, lightly chopped (or use almonds)
• 3 tablespoons tomato paste (optional)
• 4 cloves garlic, chopped
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• ½ teaspoon ground cardamom
• ½ teaspoon cumin
• ½ teaspoon cinnamon
• Salt and pepper to taste
• 1 cup plain yogurt (Greek yogurt is great)

For the Chicken Korma:

• 1 tablespoon olive oil
• 2–3 spicy chili peppers, chopped (e.g., serrano peppers)
• 1 medium onion, chopped
• ½ cup chicken stock, or more as needed, to simmer
• 1 cup heavy cream, or use coconut milk

For Serving:

• Fresh chopped herbs
• Spicy red chili flakes
• Cashews