2 teaspoons paprika (hot and/or smoked would also work well)
1/2 teaspoon turmeric
1/2 teaspoon cayenne
2 generous teaspoons garam masala, or other prepared "curry powder" blends
3/4 cup whole roasted cashews
2 cups cold water
1 pounds boneless skinless chicken thighs marinated in spice blend
1 pound cooked chick peas (after draining) marinated in the spice blend
2 tablespoons butter, divided
1 yellow onion, chopped or sliced
2 tablespoons tomato paste
4 finely minced garlic cloves
1 tablespoon finely minced ginger
1 cup chicken broth (or water)
1/3 cup sliced green onions
1/3 cup freshly chopped cilantro
Steps
Make the spice blend by combining 2 teaspoons kosher salt, 1 1/2 teaspoons cumin, 1 teaspoon coriander, 2 teaspoons paprika, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne, 2 generous teaspoons garam masala
Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
Toss the chicken with 1 Tbsp of the spice blend
Toss the chick peas with 1 Tbsp of the spice blend
Let marinate for at least four hours
Heat 1 tablespoon avocado oil in a large pan over high heat.
Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side.
Return chicken and accumulated juices to the bowl.
add another 1 Tbsp avocado oil to pan
Add onion remaming spice blend, tomato paste, garlic, and ginger.
Cook and stir until fragrant 2 - 3 minutes
Add chicken broth and bring to a simmer
Add the chicken, and chick peas
Make the cashew cream by combining 2 cups cold water and 3/4 cup whole cashes in a blender, and blending on high until very smooth
Stir cashew cream into the pan
Reduce heat to medium and simmer until flavors blend, 15 - 20 minutes
Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.
Notes
On 24 Aug 2021 I'm going to try and do this in two batches keeping the chick peas and the chicken seperate to see how that goes.