| Ingredients | Image |
2 tbsp ghee or vegetable oil 2 cups finely diced yellow onion 1 tsp salt 2 tbsp tomato paste 1 tbsp finely chopped garlic 1 tbsp finely chopped ginger 3 ½ tsp Chile powder ½ tsp cayenne 1 tsp garam masala ½ tsp turmeric 2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces 14 oz can of diced tomatoes, undrained 2 tbsp finely chopped chipotle chiles in adobo sauce ½ cup raw cashew pieces ¾ cup heavy cream Water if needed |
 |
-
Heat ghee in a medium Dutch oven or pot over medium until shimmering, about 1 minute. Add onion and salt; cook, stirring occasionally, until onions are soft and translucent, about 3 minutes. Add tomato paste, garlic, ginger, 3 teaspoons red chili powder, garam masala, and turmeric; cook, stirring constantly, until fragrant, about 2 minutes. Add chicken, tomatoes (with juices), and chipotle chiles in adobo sauce. Stir to coat chicken in sauce, adding about 1/2 cup water if canned tomatoes didn’t have much liquid; you want about 1 cup liquid total. Cover and simmer over medium-low until chicken is cooked through, about 8 minutes.
-
Meanwhile, toast the cashews in a small skillet over medium, stirring often, until fragrant, about 3 minutes; transfer to a medium bowl. Add remaining 1 teaspoon red chili powder to cashews and toss to coat; set aside.
-
Uncover Dutch oven. If the sauce is watery, increase heat to medium and simmer until the sauce has thickened, 5 to 10 minutes. Stir in heavy cream. Transfer chicken and sauce to a serving dish and garnish with cashews. Serve hot.