In a bowl, combine chicken thighs, plain full-fat yogurt, and salt. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Drain the soaked cashews and blanched almonds. Blend them with a small amount of water or chicken broth to form a smooth paste. Set aside.
Heat ghee or vegetable oil in a large pot or heavy-bottomed pan over medium heat. Add thinly sliced onion and cook, stirring occasionally, until golden brown and softened, about 10-15 minutes.
Add green cardamom pods, black cardamom pod, cinnamon stick, and bay leaves to the onions. Sauté for 30 seconds until fragrant.
Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Reduce heat to low. Add ground turmeric, ground coriander, ground cumin, and Kashmiri chili powder. Cook for 1 minute, stirring constantly, adding a splash of water or chicken broth if the spices stick.
Increase heat to medium. Add the marinated chicken to the pot. Cook for 5-7 minutes, stirring until the chicken is lightly browned on all sides and sealed.
Stir in the nut paste and green chilies. Add the remaining water or chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender, stirring occasionally to prevent sticking.
Stir in heavy cream, garam masala, and sugar. Taste and adjust salt if needed. Simmer uncovered for another 2-3 minutes until the sauce slightly thickens.
Garnish with fresh cilantro. Serve hot with basmati rice or naan bread.
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