Spicy Indian Chicken Curry

1Marinating the Chicken In a bowl, combine the yogurt (1 cup), turmeric powder (1 tsp), paprika (1 tsp), and a pinch of salt. Add the chicken thighs (2 lbs) and mix well to coat. Cover and refrigerate for at least 1 hour or preferably overnight.

2Soaking the Cashew Nuts (½ cup) Place the cashew nuts (½ cup) in a bowl and cover with warm water (4 cups). Let them soak for 15-20 minutes, then drain and set aside.

3Cooking the Chicken In a large pot, heat ghee (2 tbsp) over medium heat. Add the cumin seeds (1 tsp) and allow them to sizzle. Add the chopped onions (2) and sauté until they turn golden brown. Stir in the grated ginger (1 inch) and minced garlic (4 cloves), then add the marinated chicken. Cook until the chicken is browned on all sides.

4Preparing the Curry Sauce To the pot, add the pureed tomatoes (4), green chilies, (2) coriander powder (1 tsp), cinnamon powder (½ tsp), cardamom powder (½ tsp), and fenugreek leaves (½ tsp). Season with salt and pepper. Simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

5Adding the Cashew Nut Paste In a blender, combine the soaked cashew nuts (½ cup) with a little water (4 cups) and blend until smooth. Stir the cashew nut paste into the curry sauce, then sprinkle with garam masala (1 tsp) and chopped cilantro. Simmer for an additional 5-10 minutes.

6Cooking the Basmati Rice (2 cups) Rinse the basmati rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear. In a large saucepan, bring the water (4 cups) to a boil. Add the rice and reduce the heat to low. Cover and cook for 15-20 minutes, or until the rice is tender and the water (4 cups) is absorbed. Fluff the rice with a fork before serving.