• 2 lbs chicken thigh cut into 2-inch cubes, or boneless skinless chicken breasts

Marinade

• 1/2 red onion cubed, medium
• 1 serrano chile quartered, green
• 10 cashew nuts raw
• 1 cup yogurt plain, Greek
• 1 tbsp ginger paste
• 1 tbsp garlic minced
• 1/2 lime juiced, (1-2 tbsp juice)
• 2 tsp Kashmiri red chili powder
• 2 tsp fenugreek leaves dried
• 1 tsp kosher salt
• 1 tsp cumin ground
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp Turmeric ground

Curry Sauce

• 2 tbsp ghee or vegetable oil
• 2 onion chopped, yellow
• 4 cloves garlic minced
• 1 tbsp ginger minced (1-inch piece, fresh
• 1 tbsp curry powder
• 2 tsp garam masala (See Note 1)
• 2 tsp kashmiri chili powder (See Note 2)
• 1 tsp kosher salt
• 1 1/2 tsp paprika
• 1/2 tsp cumin ground
• 1/2 tsp ground coriander
• 1 tsp sugar
• 1/2 cup chicken stock
• 3 Roma tomato chopped or 14 oz chopped tomatoes, aka plum tomato
• 1 1/2 cups heavy cream or 14 oz coconut milk
• 1 lemon
• 2 tsp fenugreek leaves dried

Garnish/Serving

• cilantro sprigs
• naan bread warm
• basmati rice steamed