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Prepare the marinade by combining 160g yoghurt, 1 tbsp lemon juice, 1 tbsp ginger, 3 cloves garlic, 2 tsp garam masala, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp salt, 1 tsp Kashmiri chilli powder, and ½ tsp ground cumin
Marinate 640g diced chicken thighs in the marinade mixture
Heat 1 tbsp vegetable oil in a pan and cook the marinated chicken until done
In another pan, melt butter and sauté 1 large diced white onion until softened
Add 2 tsp ginger and 2 cloves diced garlic to the onions
Add 1 tsp each of garam masala, ground fenugreek, ground coriander, ground cumin, and Kashmiri chilli powder to the pan
Stir in 500g tomato passata and 160ml water
Add 40g cashews to the sauce
Pour in 180ml heavy cream at room temperature
Add 1 ½ tbsp sugar and 1 tsp salt, adjusting to taste
Combine the cooked chicken with the sauce
Serve with rice, coriander/cilantro, flatbreads or naan