- 1 inch piece fresh ginger, peeled
- 4 cloves garlic
- 2 dried red chilies
- 2 teaspoons coriander seeds
- 1½ teaspoons cumin seeds
- ½ cup raw unroasted cashew nuts
- 3 tablespoons low-fat plain yogurt
- 2 pounds boneless skinless chicken thighs
- 4 tablespoons grapeseed or canola oil
- 1 large red onion, finely chopped
- 3 or 4 green cardamom pods
- 1 or 2 (2-inch) cinnamon sticks
- 2 or 3 bay leaves
- 4 cloves
- 1 teaspoon turmeric
- 3 tomatoes, pureed (can use canned tomatoes)
- 1 green chili, minced (optional)
- 2 tablespoons finely chopped cilantro
- For the spice paste: Place the ginger, garlic, dried red chilies, coriander seeds, and cumin seeds in a blender. Add 1/3) cup water and pulse a few times and then grind to a smooth paste. (To get a good uniform result, you will need to stop the blender a few times and push the ingredients back down with a spoon.)
- Rub the spice paste onto the chicken and let rest while you prepare the remainder of the dish.
- For the cashew nut paste: Place the cashews and yogurt in a blender and blend into a smooth paste. Set aside.
- Heat the oil in a wok or skillet on medium heat. Add the onion and cook for 3 to 4 minutes, until they begin to turn golden.
- Stir in the cardamom pods, cinnamon stick(s), bay leaves, and cloves and cook for a few seconds.
- Stir in the chicken with the spice paste and the turmeric and sauté for 6 to 7 minutes.
- Add the tomatoes and green chili, if using. Bring to a simmer and cook for 10 minutes.
- Stir in the cashew nut paste and simmer for 3 minutes. You should have a soft chicken curry that is thick and golden yellow in color. Garnish with cilantro and serve with rice.