Chicken Korma

marinade

1/2 cup cashew butter
1 cup plain yogurt
2 tbsp tomato paste
1 tbsp minced garlic
1 tbsp minced ginger

1 tablespoon garam masala
1 tsp ground tumeric
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp paprika
1/4 tsp red pepper
1/4 tsp cayenne

2 lb boneless chicken thighs, but into 1" pieces

finish
2 tbsp olive oil
1 large onion
1/2 cup chicken broth
2-4 tbsp heavy cream or coconut milk
green onion for garnish

mix yogurt, cashew butter, tomato paste, garlic, ginger, spices
mix in chicken
cover, refrigerate 2-24 hrs

heat oil in large skillet medium high
add onions 5-7 minutes until golden brown
transfer onions to cup with a little broth blend with immersion blender
cook chicken 7 min until cooked through
stir in rest of marinade, broth, onions
reduce heat to low 7 minutes
add cream, cook 3-4 minutes
serve with basmati rice
garnish with green onion