Marinate. In a large mixing bowl, combine the chicken pieces, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper; mix well, cover, and set aside. You can also let it marinate for 2 hours and up to 2 days in the refrigerator.
Cook the onions and cashews. 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.
Blend. Remove from heat and transfer the onions and nuts to a blender or food processor; add ¼ cup yogurt and process until smooth and combined. Set aside.
Saute. Return the skillet to high heat and add 1 tablespoon vegetable oil. Add the bay leaf and peppercorns, and cook for 1 minute. Stir in the cardamom and cinnamon. Add diced chilis and cook for 1 minute.
Add the rest. Stir in the chicken and cook over medium heat for 5 minutes. Add the prepared onion paste and ½ cup water; season with garam masala, salt, and chili powder.
Cook. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes or until the chicken is cooked through.
Add cream. Stir in the heavy cream and cook for 2 minutes or until heated through. Taste the dish for salt and seasonings and adjust accordingly.
Serve. Remove from heat, garnish with cilantro, and serve with rice.
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