Cardamom and Ginger Chicken with Cashews

• 7 whole Cardamom Pods
• 2 Tablespoons Garam Masala
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Chili Flakes
• 2 teaspoons Fresh Ginger
• 1 teaspoon Salt
• 1 teaspoon Brown Sugar
• 5-13 ounces, weight Greek Yogurt
• 1 teaspoon Turmeric
• 8 pieces Chicken Thighs Or Drumstick
• 2 whole Onions, Finely Chopped
• 3 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Tomato Paste
• 2-18 ounces, weight Cashews

1. Remove the black seeds from cardamon pods and pound the seeds into powder.
2. Combine garam masala, cardamon seeds, ground cinnamon, chili flakes, fresh ginger, salt, brown sugar, Greek yogurt and turmeric.
3. Mix into a paste.
4. Cover the chicken pieces in the paste and let it sit overnight, covered and refrigerated.
5. The next day, fry onions and garlic in olive oil over medium heat until softened.
6. Add chicken with any extra marinade, plus add just enough water to cover the chicken (I added about 3/4 cup).
7. Stir in tomato paste.
8. Bring to boil then lower heat to simmer for about 45 minutes or until chicken is cooked.
9. Reduce the liquid to a desired consistency (I like the sauce to be nice and thick, personally).
10. Add salt to taste.
11. Finally, add cashews just before serving.

garam masala, ground cinnamon, chili flakes, fresh ginger, salt, brown sugar, yogurt, turmeric, chicken, onions, garlic, olive oil, tomato paste, weight cashews

Taken from tastykitchen.com/recipes/main-courses/cardamom-and-ginger-chicken-with-cashews/ (may not work)