Ingredients

• 3 tablespoons butter butter
• 3 tablespoons vegetable oil
• 8 chicken thighs
• salt and pepper
• 3 medium onions, chopped
• 1 teaspoon dried red pepper flakes (or to taste)
• 3 tablespoons minced fresh garlic (can use more)
• 2 teaspoons minced fresh ginger (can use more)
• 1 -4 tablespoon curry powder (can use more)
• 1 teaspoon cumin powder
• 1 (28 ounce) can chopped whole tomatoes (undrained)
• 1 1/2 cups cashew nuts (roasted or raw)
• 1 cup plain yogurt (use full-fat)

Instructions

1. In a food processor pulse the cashews until a very fine; set aside.

2. Heat butter and oil in a large heavy pot over medium heat.

3. Season the chicken thighs with salt and pepper then brown on both sides; remove to a plate.

4. Add in onions, garlic, ginger and dried pepper flakes; saute until softened (about 4 minutes).

5. Add in curry powder and cumin; cook and stir for 2 minutes.

6. Add in the chicken pieces back to the pot and toss to coat.

7. Add in the tomatoes with juice; bring to a simmer, cover and simmer for about 40 minutes, or until the chicken is cooked through, stirring occasionally, season with salt to taste.

8. Just before serving, add in the ground cashews along with the yogurt; mix to combine and simmer uncovered over low heat for 4-5 minutes or until the sauce has thickened.

9. Serve with cooked basmati rice or white rice.