Step 1

In a pan on the stovetop, dry roast the whole spices on medium heat for 3-4 minutes, stirring it to heat evenly. Once they release their aromas, turn off the heat and let cool.

Step 2

Transfer the whole spices to a blender jar of spice grinder and grind to coarse powder.

Step 3

Use 1.5 tablespoons of the garam masala spice mix for this recipe

Step 4

Marinate the chicken in a mixture of yogurt, red chili powder, turmeric, salt and ginger, and garlic paste (or use minced ginger and garlic). Keep the chicken in the fridge to marinate for at least 30 minutes.

Step 5

Prepare the cashew nuts for blending - soak them in hot water for 20-30 minutes. After soaking, blend with a couple of tablespoons of water to form a smooth paste. Keep this aside for later.

Step 6

In a wok, heat the ghee and add the chopped onions. Saute until they are browned. This should take you around 15 minutes.

Step 7

Once the onions are browned, add the marinated chicken to the wok, and continue to saute, using a spatula to move the chicken pieces around to cook them evenly.

Step 8

Add the tomato puree, and continue to cook, moving the chicken around to coat them evenly in the spices and tomato puree.

Step 9

At this point, you can cover the wok with a lid and let the chicken simmer on low-medium heat for 5 minutes. After 5 minutes, take off the lid, add in the blended cashew paste and mix well.

Step 10

Add the garam masala powder, thin the sauce with a little water, and mix well. Ensure that nothing is sticking to the bottom of the wok.

Step 11

Add 1/4 cup of cream and mix well. Cover the wok with a lid and let the curry simmer for 5 minutes more.

Step 12

Take off the lid, and check for seasoning. Add salt if needed. Garnish with chopped cilantro and ghee-roasted cashew nuts.