Prep
15m
Cook
39m
Total
54m
Ingredients
Method
Nutrition
Turn cooking mode on
Make the onion–nut paste
1.
Heat 2 tbsp oil in a heavy pot over medium-low. Add onions and cook slowly for 10–15 minutes until deeply golden. Let them cool, then blend with cashews and walnuts into a smooth, thick paste. Add a splash of water only if needed to help it blend.
5 tbsp Avocado oil
2 medium Onion
15 Cashew
7 Walnut
1 cup Water
Mix the spiced yogurt
1.
In a bowl, whisk yogurt with turmeric, coriander powder, chili powder, and garam masala until smooth. Set aside.
1 cup Yogurt
1/2 tsp Turmeric
1 tsp Coriander powder
1 tsp Red chili powder
2 tsp Garam masala
Build the base
1.
Warm the remaining 3 tbsp oil in the same pot. Add cinnamon, both cardamoms, cloves, peppercorns, and bay leaf; sauté 15–30 seconds until fragrant. Stir in ginger and garlic; cook 30 seconds.
1 Cinnamon stick
3 Green cardamom pod
1 Black cardamom
5 Clove
10 Black peppercorn
1 Bay leaf
1 tsp Ginger
1 tsp Garlic
Cook the chicken
1.
Raise heat to high, add the chicken, and sauté 5–7 minutes until no longer raw on the outside.
1 lb Chicken thigh
Combine & simmer
1.
Add the yogurt mixture, onion–nut paste, and salt. Lower heat to medium-low and partially cover. Cook 10–12 minutes, stirring often, until the oil begins to separate at the edges. Add water for preferred consistency, then cook 15–20 more minutes until the chicken is tender and the sauce is rich.
Salt
Finish
1.
Turn off heat and garnish with fresh cilantro.
Cilantro
For
4
M
I
5
tbsp
Avocado oil, or olive oil
2
medium
Onion, finely chopped
15
Cashew, raw
7
Walnut, raw
1
cup
Yogurt, whole
1/2
tsp
Turmeric
1
tsp
Coriander powder
1
tsp
Red chili powder, 1/2 tsp for mild
2
tsp
Garam masala
1
Cinnamon stick
3
Green cardamom pod
1
Black cardamom
5
Clove, whole
10
Black peppercorn
1
Bay leaf
1
tsp
Ginger, grated
1
tsp
Garlic, grated
1
lb
Chicken thigh, boneless, skinless, cut into large pieces
1
cup
Water, more as needed
Salt, to taste
Cilantro, fresh, chopped (for garnish)
Per Serving
Calories
420kcal
Fat
33g
Carbs
9g
Sugar
5g
Protein
24g
Fibre
1g
Oil choice: Avocado or olive oil works perfectly here and keeps the flavor clean. Nuts: The combination of 15 cashews + 7 walnuts gives the sauce a velvety texture and a subtle richness without cream. Spice level: Adjust the chili powder to make it mild or bold — the dish stays balanced either way. Consistency: Add water slowly at the end until you reach your ideal sauce thickness. When I use a Greek yogurt, I typically need more water vs if I use just a whole milk yogurt. Make-ahead: The flavors deepen beautifully overnight, making this an excellent meal-prep option. Serving ideas: Pair with basmati rice or warm naan, and always finish with fresh cilantro for brightness.
Only visible to you
Made it?
Basmati Rice. Garlic Naan. Cucumber–Mint Raita.
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Prep
15m
Cook
39m
Total
54m
Ingredients
Method
Nutrition
Turn cooking mode on
Make the onion–nut paste
1.
Heat 2 tbsp oil in a heavy pot over medium-low. Add onions and cook slowly for 10–15 minutes until deeply golden. Let them cool, then blend with cashews and walnuts into a smooth, thick paste. Add a splash of water only if needed to help it blend.
5 tbsp Avocado oil
2 medium Onion
15 Cashew
7 Walnut
1 cup Water
Mix the spiced yogurt
1.
In a bowl, whisk yogurt with turmeric, coriander powder, chili powder, and garam masala until smooth. Set aside.
1 cup Yogurt
1/2 tsp Turmeric
1 tsp Coriander powder
1 tsp Red chili powder
2 tsp Garam masala
Build the base
1.
Warm the remaining 3 tbsp oil in the same pot. Add cinnamon, both cardamoms, cloves, peppercorns, and bay leaf; sauté 15–30 seconds until fragrant. Stir in ginger and garlic; cook 30 seconds.
1 Cinnamon stick
3 Green cardamom pod
1 Black cardamom
5 Clove
10 Black peppercorn
1 Bay leaf
1 tsp Ginger
1 tsp Garlic
Cook the chicken
1.
Raise heat to high, add the chicken, and sauté 5–7 minutes until no longer raw on the outside.
1 lb Chicken thigh
Combine & simmer
1.
Add the yogurt mixture, onion–nut paste, and salt. Lower heat to medium-low and partially cover. Cook 10–12 minutes, stirring often, until the oil begins to separate at the edges. Add water for preferred consistency, then cook 15–20 more minutes until the chicken is tender and the sauce is rich.
Salt
Finish
1.
Turn off heat and garnish with fresh cilantro.
Cilantro
For
4
M
I
5
tbsp
Avocado oil, or olive oil
2
medium
Onion, finely chopped
15
Cashew, raw
7
Walnut, raw
1
cup
Yogurt, whole
1/2
tsp
Turmeric
1
tsp
Coriander powder
1
tsp
Red chili powder, 1/2 tsp for mild
2
tsp
Garam masala
1
Cinnamon stick
3
Green cardamom pod
1
Black cardamom
5
Clove, whole
10
Black peppercorn
1
Bay leaf
1
tsp
Ginger, grated
1
tsp
Garlic, grated
1
lb
Chicken thigh, boneless, skinless, cut into large pieces
1
cup
Water, more as needed
Salt, to taste
Cilantro, fresh, chopped (for garnish)
Per Serving
Calories
420kcal
Fat
33g
Carbs
9g
Sugar
5g
Protein
24g
Fibre
1g
Oil choice: Avocado or olive oil works perfectly here and keeps the flavor clean. Nuts: The combination of 15 cashews + 7 walnuts gives the sauce a velvety texture and a subtle richness without cream. Spice level: Adjust the chili powder to make it mild or bold — the dish stays balanced either way. Consistency: Add water slowly at the end until you reach your ideal sauce thickness. When I use a Greek yogurt, I typically need more water vs if I use just a whole milk yogurt. Make-ahead: The flavors deepen beautifully overnight, making this an excellent meal-prep option. Serving ideas: Pair with basmati rice or warm naan, and always finish with fresh cilantro for brightness.
Only visible to you
Made it?
Basmati Rice. Garlic Naan. Cucumber–Mint Raita.
Cancel
