Ingredients:

• 1/2 cup raw cashews
• 1/2 cup boiling water
• 4 whole chicken legs (drumstick and thigh), skins removed
• 1 tsp garam masala
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 1/2 tsp nigella seeds (optional)
• 1/2 tsp cumin seeds (optional)
• 1/2 tsp coriander seeds (optional)
• 1 onion, diced
• 1 bell pepper (any color), diced
• 6 garlic cloves, chopped
• 1 inch fresh ginger, peeled and minced
• 1.5 tsp garam masala
• 1.5 tsp chili powder
• 1.5 tsp ground cumin
• 1.5 tsp coriander
• 1/2 tsp salt
• 2 tsp ground turmeric
• 2 cups chicken or vegetable broth
• 1/2 cup tomato sauce
• 1 12-oz package of frozen diced carrots and green peas
• Sprig of curry leaves or 2 bay leaves (optional)
• 3/4 cup heavy cream
• 3/4 cup Greek yogurt

Directions:

1. Pour boiling water into ceramic bowl over cashews and cover to steep.
2. Rub first set of spices from garam masala to salt over both sides of chicken. Place chicken in a casserole dish or plate in the refrigerator for at least 30 minute (This is a good point to chop the onion, pepper, garlic and ginger).
3. In a large skillet with a lid, warm oil on medium heat.  Place chicken into skillet. Sear for about 4 minutes on each side. Remove chicken to plate.
4. If you have nigella, cumin, or coriander seeds drop them into the skillet and heat for about a minute until you hear the seeds begin to pop. Add onion and pepper. Saute for 4-5 minutes until onions soften. Add ginger and garlic and saute until fragrant.
5. Stir next set of spices from garam masala to turmeric thoroughly into vegetables and heat until the new spices become fragrant. Add broth, tomato sauce, carrots and peas and curry or bay leaves (if you have them). After a thorough stir, return chicken and any juices to the skillet. Allow chicken to cook in the covered skillet for ten minutes. Turn the chicken and cook while covered for ten more minutes.
6. Turn skillet to low and remove chicken to cutting board. After allowing to cool for few minutes, remove chicken from bone and cut into bite-size pieces. Return chicken to the skillet and stir.
7. Combine cashew, cashew water, cream and yogurt in a blender or vitamix. Mix until cashews are thoroughly crushed and blended. Add mixture to skillet. Stir and simmer on low heat heat for 15 minutes. Serve with white basmati rice and warm naan.