Spicy Chicken Curry with Cashew Cream

1.In a large bowl, marinate the chicken pieces with turmeric powder, chili powder, curry powder, ginger garlic paste, chicken masala, coriander powder, pepper powder, and salt. Let it sit for at least 30 minutes to absorb the flavors.

2.In a heavy-bottomed pot, heat some oil over medium heat. Add the sliced onions and sauté until they turn golden brown.

3.Add the chopped tomatoes to the pot and cook until they soften and the oil starts to separate from the mixture.

4.Add the marinated chicken to the pot and stir well to coat the chicken with the onion-tomato mixture. Cook for about 10 minutes, stirring occasionally.

5.Pour in enough water to cover the chicken and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

6.While the chicken is cooking, prepare the cashew cream. Drain the soaked cashews and blend them with a little water until smooth and creamy. Set aside.

7.Once the chicken is cooked, check the seasoning and adjust salt if necessary. Stir in the cashew cream to give the curry a rich and creamy texture. Cook for an additional 5 minutes to combine the flavors.

8.Serve the spicy chicken curry hot with rice or naan, garnished with fresh coriander if desired.