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Prepare homemade masala by combining 1 bay leaf, 1 cinnamon stick, 10 cardamom pods, 2 tbsp coriander seed, 2 tbsp cumin seed, 1 tbsp black peppercorns, and 1 tbsp cloves
Blend the spices and mix with 2 tsp turmeric, 1 tbsp red chili powder, and 1 tbsp fenugreek leaves
Marinate 2 pounds chicken thighs in ½ cup yogurt, 5-7 mashed garlic cloves, 1 inch grated ginger, ½ lemon juice, 1 tbsp mustard oil, 1 green chili, and salt to taste
Prepare tomato cashew mixture by combining 20oz peeled plum tomatoes, 16oz roasted cashews, 1 tsp salt, 1 tsp sugar, and 2 tsp fenugreek leaves
Cook basmati rice by heating 2 tbsp ghee with 3 cardamom pods, 1 bay leaf, and 1 tbsp cumin seeds, then add 2 cups washed rice and 3 cups water with salt to taste
Roast the marinated chicken thighs
Heat 2 tbsp butter and add 1 tsp red chili powder and 1 green chili
Add the tomato cashew mixture to the butter and spices
Add the roasted chicken to the mixture
Stir in ½ cup to ¾ cup heavy cream
Finish with 1-2 tbsp butter, 1-2 tsp garam masala, and a pinch of fenugreek leaves
Serve with the cooked basmati rice