In a large mixing bowl combine chicken pieces, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper; mix well, cover, and set aside. You can also marinate for 2 hours and up to 2 days in the refrigerator.
Heat 2 tablespoons vegetable oil in a large skillet set over medium-low heat.
Add the sliced onions to the hot oil; season with salt and cook for 10 to 12 minutes, or until caramelized. Stir often to prevent burning.
Stir in the chopped cashews and cook for 1 minute.
Remove from heat and transfer the onions and nuts to a blender; add yogurt to the blender and process until smooth and combined. Set aside.
Return skillet to high heat and add 1 tablespoon vegetable oil.
To the skillet add the bay leaf and peppercorns, and cook for 1 minute.
Stir in cardamom and cinnamon.
Add diced chilis and cook for 1 minute.
Stir in the chicken and cook over medium heat for 5 minutes.
Stir in the prepared onion paste and ½ cup water; season with garam masala, salt, and chili powder.
Cover; reduce heat to medium low and cook for 12 to 15 minutes, or until chicken is cooked through.
Stir in the heavy cream and cook for 2 minutes, or until heated through.
Taste for salt and seasonings; adjust accordingly.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner, Main Course
Cuisine: Indian, Pakistani
Keyword: easy chicken curry, indian chicken curry recipe, indian curry