Butter Chicken: Chicken in a tomato-cream sauce

Ingredients:

• 900 g of skinless, boneless chicken thighs, cut into 4 pieces
• 1/3 cup raw cashews
• 1.5 tsp. garam masala
• 1 teaspoon ground turmeric
• 1/4 cup vegetable oil
• 2 onions, thinly sliced
• 1 tbsp. grated fresh ginger
• 4 cloves garlic, grated
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp Kashmiri chili pepper or hot paprika
• 3 small plum tomatoes, diced
• 3 tablespoons tomato paste
• 1/3 cup heavy cream
• 3 tablespoons unsalted butter
• 0.5 tsp sugar
• Cooked basmati rice, for serving
• Chopped fresh cilantro, for serving

Preparation:

1. Place the cashews in a small heatproof bowl. Pour boiling water over them and let steep for 30 minutes, then drain.
2. Meanwhile, season the chicken with salt, black pepper, 1 teaspoon garam masala, and 1/2 teaspoon turmeric. Heat 2 tablespoons of vegetable oil in a large Dutch oven over high heat. Add the chicken, spreading it out in a single layer, and cook, turning once, for 3-4 minutes per side. Transfer to a plate.
3. Reduce heat to medium and add the remaining 2 tablespoons of vegetable oil to the pan. Add the onion, sprinkle with 1/2 teaspoon of salt, and cook, stirring, until softened and browned, 8 to 10 minutes.
4. Add the ginger and garlic and cook, stirring, until golden brown, about 2 minutes. Add the coriander, cumin, chili powder, and the remaining 1/2 teaspoon turmeric; cook, stirring and scraping up any browned bits, until the spices are toasted, about 30 seconds.
5. Add the tomatoes and tomato paste to the pan. Cook, stirring, until the tomatoes burst, 4-5 minutes. Transfer the onion-tomato mixture to a blender (do not wash the cauldron). Add the soaked cashews and 1 1/4 cups of water and blend until smooth. Pour the sauce into the cauldron.
6. Return the chicken and any juices from the plate to the pan. Reduce the heat to medium, cover, and simmer, stirring occasionally to prevent burning, until the chicken is tender, about 40 minutes.
7. Add heavy cream, butter, sugar, and the remaining 1/2 teaspoon garam masala. Thin the curry with water if needed and season with salt to taste. Serve with basmati rice, garnished with cilantro.