This velvety-smooth sauce is a winning combination of the sweetness of roasted cashews and the perfumed bitterness of fenugreek leaves. Serve the chicken with a bowl of steamed basmati rice for a comforting meal.
1 medium-size red onion, cut in half lengthwise and thinly sliced
Heat 2tablespoons of the oil in a Dutch oven over medium-high heat. Add the onion, cashews, cumin seeds, cloves, cardamom seeds, chiles, and cinnamon stick, and stir-fry until the onion slices are brown, the cashews turn dark brown, and the spices smell fragrant, 4 to 6 minutes