– ½ kg (1.2 lbs) chicken (skinless, bone-in preferred, boneless okay)

– 3 tablespoons plain yogurt or coconut milk

– 1 tablespoon ginger and garlic paste (or ½ tablespoons each grated)

– ¼ teaspoon turmeric powder

– 1 teaspoon Kashmiri red chili powder or paprika

– 1 teaspoon garam masala

– ½ teaspoon salt

– 1½ tablespoons oil or ghee

– 2 green cardamom pods

– 1 cup sliced yellow onions (2 medium)

– 10 whole cashew nuts or almonds (or 5 of each)

– ¼ cup plain yogurt or coconut milk

– 1 to 2 tablespoons oil or ghee

– 1 small Indian bay leaf (optional)

– 3 to 4 cloves (optional)

– 1 cardamom pod (optional)

– 2-inch cinnamon stick (use less if cassia)

– 1 to 2 green chilies, slit or chopped (optional)

– ½ cup hot water (more as needed)

– ¼ teaspoon salt (adjust to taste)

– ½ to ¾ teaspoon garam masala

– 1½ teaspoons coriander powder (ground coriander)

– ¼ teaspoon Kashmiri red chili powder (optional, for color)

– 2 tablespoons chopped coriander leaves (cilantro) for garnish