Mix yogurt, half the ground cardamom, cinnamon, cloves, minced garlic, and grated ginger in a bowl. Add chicken thighs and coat thoroughly. Refrigerate and marinate 30-60 minutes while preparing other ingredients.
1.5 lbs boneless chicken thighs, 1 cup plain yogurt, 4 cloves garlic, 1 inch fresh ginger, 1 tsp ground cardamom, 0.5 tsp cinnamon, 0.25 tsp ground cloves
Heat ghee in a heavy-bottomed pan over medium-low heat. Add sliced onions and cook for 10-15 minutes, stirring frequently, until onions are golden-brown and soft. Avoid rushing this step to prevent burnt flavor.
1 large onion, 2 tbsp ghee
Soak cashews in warm water for 15 minutes. Drain and blend cashews with ¼ cup water in a blender or food processor until completely smooth and silky, scraping sides twice to ensure no graininess.
0.5 cup cashews, 0.75 cup water
Add marinated chicken to the pan with onions and increase heat to medium. Cook for 3-4 minutes until the chicken starts to turn opaque. Stir in the nut paste, remaining spices, and ½ cup water. Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes until chicken is tender and sauce coats the back of a spoon.
1.5 lbs boneless chicken thighs, 1 tsp ground cardamom, 0.5 tsp cinnamon, 0.25 tsp ground cloves, 0.75 cup water
Remove the pan from heat and stir in heavy cream or coconut milk. Let the sauce rest for 5 minutes to meld flavors. Garnish with chopped fresh cilantro before serving.
0.25 cup heavy cream, fresh cilantro
