Step 1

Chop the onions in thick pieces and put in a blender with a few tablespoons water. Blend until you get a smooth puree. Keep aside.

Step 2

Soak whole, raw cashews in a bowl of water for 15 minutes. Peel the garlic. Put the cashews and garlic along with a few tablespoons of the soaking water in a blender and blend until smooth.

Step 3

In a bowl, add the cashew-garlic puree, yogurt, tomato puree, salt, red chilli powder, and garam masala. Whisk with a fork until you get a smooth mixture.

Step 4

Heat the cooking oil in a dutch oven or large pot and add the ground onions. Cook on medium heat for 10 minutes or until most of the liquid has evaporated and the onions turn slightly brown.

Step 5

Add the mixture you made in step 3 of prep and cook for 10 minutes on medium heat. Don't add water. You can cover the pot with a lid and reduce the heat if it splatters too much.

Step 6

Add the chicken, mix well and cover the pot with a lid. Cook for 30 minutes on low to medium heat. You won't need to add any water, but if you see that the liquid is getting less, add about ¼ cup water halfway through the cooking.

Step 7

While the chicken is cooking, clean the mushrooms and slice into halves. Add 2 tablespoons oil to a small frypan. When hot, add the sliced mushrooms and fry for 3-4 minutes. They should be cooked through with crisp brown edges.

Step 8

Once the chicken is tender and the oil has separated, top the curry with the fried mushrooms, and serve hot.