The Delicious Crescent

0 Marinate the Chicken:
In a medium bowl, combine ground coriander, cumin, garam masala, black pepper, turmeric, salt, ginger garlic paste, and yogurt. Add chicken and mix well to coat. Cover and marinate for at least [timer minutes=60]1 hour[/timer] (or overnight for deeper flavor).
1 Brown the Onions:
Heat oil in a cast iron casserole dish over medium-high heat until shimmering. Add sliced onions and sauté until golden brown, stirring often—about [timer minutes=10]10–15 minutes[/timer]. Use a slotted spoon to transfer onions to a plate.
2 Sear the Chicken:
In the same pot, add the marinated chicken (shaking off excess marinade) and brown on all sides at high heat for [timer minutes=3]3–4 minutes[/timer], turning occasionally. Turn off the heat.
3 Make the Green Masala:
In a blender, add the cooked onions, soaked (and drained) cashews or cashew butter, green chilies, cilantro, mint, and the leftover marinade. Blend with ¼ to ½ cup of water (as needed) until smooth but not ultra-fine. The consistency should be thick but pourable.
4 Simmer the Curry:
Pour the green masala into the pot with the chicken and stir well to combine. Add water as needed, about ½ cup or more—to adjust the consistency. Bring to a gentle boil over medium-high heat, then reduce the heat to low. Cover and simmer for [timer minutes=30]30–40 minutes[/timer], stirring occasionally, until the chicken is cooked through and oil begins to separate.
Tip: Check occasionally to prevent sticking or burning at the bottom. Add a splash of water if needed.
5 Finish with Cream:
Top with heavy cream or coconut milk, and stir gently to combine. Serve hot with rice or flatbreads.