Chicken Korma

Soak the cashews in the hot water for 15 minutes to soften them, then blend with the soaking water until completely smooth to make a cashew cream; set aside.
Heat the oil or ghee in a large skillet or pot over medium heat, then add the onion and cook for 7 to 8 minutes, stirring occasionally, until deeply golden and soft.
Add the garlic and ginger and cook 1 minute, stirring constantly, until fragrant.
Add the chicken chunks and cook for 4 to 5 minutes, stirring occasionally, until the outside is opaque and lightly browned.
Stir in the coriander, cumin, turmeric, cardamom, and cayenne if using, and cook 1 minute to bloom the spices, stirring so they do not burn.
Reduce the heat to low and stir in the yogurt one spoonful at a time, stirring continuously so it does not curdle from the heat.
Pour in the cashew cream and stir well to combine into a smooth, thick sauce.
Add the salt, then cover and simmer over low heat for 15 to 18 minutes, stirring occasionally, until the chicken is tender and cooked through to 165F.
If the sauce becomes too thick, stir in a few tablespoons of water to loosen it to a creamy, pourable consistency.
Taste and adjust salt, then remove from heat and stir in most of the cilantro, saving a little for garnish.
Serve hot over basmati rice or with warm naan, garnished with the remaining cilantro.