Chicken Coconut Kurma - cooking recipe

Ingredients

1 lb chicken thigh
Marinade
1 cup plain yogurt
1 teaspoon salt
1 teaspoon coriander
1/2 teaspoon cayenne or 1/2 teaspoon red pepper
1 teaspoon turmeric
2 teaspoons garam masala
2 teaspoons cumin
1 teaspoon cinnamon
1 tablespoon brown sugar
Sauce
2 tablespoons butter
1 small onion, diced
3 teaspoons garlic, minced
1 teaspoon powdered ginger
1 teaspoon turmeric
2 teaspoons garam masala
1 1/2 teaspoons salt
2 teaspoons ground coriander
3 tablespoons brown sugar
1 (15 ounce) can chopped tomatoes
1 (15 ounce) can coconut milk
1 1/2 cups heavy whipping cream
3/4 cup cashew nuts
4 cups white rice
1/4 cup cilantro

Preparation

Cut the chicken into 1\" pieces.
Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2-24 hours).
In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Set the chicken aside.
Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute.
Add the spices: ginger, turmeric, cayenne, garam masala, salt, methi, cinnamon, and coriander. Stir for 1 minute.
Add canned tomatoes and coconut milk, then add the sauce to a blender, and blend until smooth. Return the sauce to the pan and cook 10 minutes to thicken. Add the chicken, cream, brown sugar, cashews and golden raisins, stir and cook 1-2 minutes to heat through.
Serve with white rice, mango chutney, naan and garnish with fresh cilantro.
(Recipe originally from http://www.northandmouth.com/2017/07/bombay-house-chicken-coconut-kurma/ ).