Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240ml) plain yogurt (Greek or regular), full-fat preferred
  • 1 tbsp (15ml) ginger-garlic paste
  • 1 tsp (5ml) garam masala
  • ½ tsp (2.5ml) turmeric powder
  • ½ tsp (2.5ml) red chili powder (adjust to taste)
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp salt
  • 2 tbsp (30ml) vegetable oil or ghee
  • 1 large onion, finely chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, grated
  • 1-2 green chilies, finely chopped (optional, for heat)
  • 1 tsp (5ml) ground coriander
  • 1 tsp (5ml) ground cumin
  • ½ tsp (2.5ml) turmeric powder
  • ¼ tsp (1.25ml) cayenne pepper (optional, for extra heat)
  • 1 cup (240ml) unsalted chicken broth or stock
  • 1 (13.5 oz / 400ml) can full-fat coconut milk
  • 1/2 cup (50g) cashew nuts, soaked in warm water for 30 minutes then drained
  • 2 tbsp (30ml) heavy cream (optional, for extra richness)
  • 1 tbsp (15ml) lemon juice
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
  • 1/4 cup almond slivers toasted for garnish (optional)

Instructions:

  1. Combine chicken with marinade ingredients in a bowl. Cover and refrigerate for at least 30 minutes (or up to overnight).
  2. Heat oil or ghee in the pot. Sauté onions until golden brown and softened. Add garlic, ginger, and green chilies (if using) and sauté until fragrant.
  3. Add ground coriander, cumin, turmeric, and cayenne pepper (if using) to the pot. Sauté briefly until fragrant (about 30 seconds) – be careful not to burn them!
  4. Add the marinated chicken to the pot and cook until lightly browned on all sides.
  5. Pour in chicken broth or stock. Bring to a simmer, then reduce heat, cover, and simmer for 15 minutes or until the chicken is almost cooked through.
  6. While chicken simmers, drain the soaked cashews and blend with a little water (about 2-3 tbsp) until smooth.
  7. Stir in coconut milk and cashew paste into the pot. Bring back to a simmer and cook for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. Stir in cream (optional) and lemon juice. Season with salt to taste.
  8. Garnish with fresh cilantro and toasted almond slivers. Serve hot.