1-Start by marinating your chicken to build deep flavors. Coat ½ kg of skinless bone-in chicken with 3 tablespoons plain yogurt or coconut milk, 1 tablespoon ginger and garlic paste, ¼ teaspoon ground turmeric, ¾ to 1 teaspoon garam masala, 1 to 1¼ teaspoon Kashmiri red chili powder, and ½ teaspoon sea salt. Let it sit at room temperature or chill overnight for best results.

2-Next, heat 1½ tablespoons oil or ghee in a pan and add 2 green cardamoms and 1 cup sliced yellow onions. Sauté until golden brown, about 10 to 12 minutes, then mix in 10 whole cashew nuts or almonds. Cool and blend with ¼ cup plain yogurt or coconut milk to make a smooth paste.

3-In the same pan, heat 1 to 2 tablespoons oil or ghee and add optional whole spices like 1 small Indian bay leaf, 4 cloves, a 2-inch cinnamon stick, and 1 cardamom pod. Let them sizzle briefly before adding the marinated chicken and 1 to 2 slit green chilies. Sauté for 5 to 7 minutes until the raw smell fades.

4-Stir in the onion and nut paste, then add ½ cup hot water, ¼ teaspoon salt, 1½ teaspoons ground coriander powder, ½ to ¾ teaspoon garam masala, and ¼ teaspoon Kashmiri red chili powder if desired. Bring to a boil, cover, and simmer on medium-low heat until the chicken is tender and oil separates, about 30 minutes total.

5-Prepare ingredients by marinating the chicken first.

6-Heat oil and sauté onions until caramelized.

7-Blend the onion mixture into a paste.

8-Add spices and chicken to the pan.

9-Simmer until tender, adjusting consistency as needed.

10-Garnish and serve with rice or bread.