Cut the chicken thighs into bite-sized pieces.
In a bowl mix the chicken thighs with all the ingredients for marination and let them marinate for an hour or overnight into the fridge.
Soak the cashew nuts into 150ml water for 1 hour. Blend them until you get a smooth paste. If you use cream, this step is not necessary.
Put oil in a frying pan or a skillet on medium-high heat. When it is hot enough fry the marinated pieces on both sides until brown. Remove and set aside.
Add 1 tablespoon oil to this same pan. Add chopped onion, bay leaf, cinnamon and cardamoms.
When the onions are translucent, add garam masala, cumin, coriander, turmeric and chilli powder. Add a splash of water so that they do not burn. Fry until the oil separates from the spices.
Add tomato puree and continue frying.
When the tomato is well-integrated with the spices, add the fried chicken pieces. Mix and sauté for a few seconds more.
Add half a glass of water and adjust the salt. Stir well and cook over medium heat for 8-10 minutes or until the meat is tender.
Add the cashew paste or cream. Mix and cook for another two minutes.
Sprinkle with Kasuri Methi (dried fenugreek leaves) and let it rest for a few minutes with the lid on before serving.
Garnish with fresh coriander leaves and serve hot with rice or Naan.
