-
1
In a large, resealable plastic bag, combine the yogurt and 1/4 cup of the grated onion.
-
2
Season the chicken generously with salt and pepper and add to the bag; seal and refrigerate for 1 hour.
-
3
In a small bowl, cover the cashews with the boiling water and let soak for at least 1 hour or up to 8 hours.
-
4
In a large skillet, combine the oil and remaining 1 cup grated onion and cook over moderate heat, stirring frequently, until the onion softens, 8 to 10 minutes.
-
5
Add the garlic, ginger, jalapeno, garam masala and tomato paste and cook until fragrant, about 2 minutes.
-
6
Add the tomatoes, sugar and salt and bring to a simmer.
-
7
Reduce the heat to moderately low and simmer gently for 15 minutes.
-
8
Turn off the heat and let the masala sauce cool, uncovered, for 10 minutes.
-
9
Meanwhile, preheat the broiler on high.
-
10
Remove the chicken from the marinade, scraping off any excess, and arrange on a broiler pan or a wire rack fitted inside a baking sheet.
-
11
Broil the chicken 4 to 6 inches from the heat for about 5 minutes, until slightly charred.
-
12
Turn the chicken and broil for about 3 minutes longer, until the chicken is cooked through.
-
13
Let the chicken rest for 5 minutes, then dice.
-
14
In a blender, combine the cashews and their soaking water and puree until smooth.
-
15
Carefully ladle the masala sauce into the blender and puree with the cashews, in batches if necessary, until completely combined and smooth.
-
16
Return sauce to the skillet and fold in the diced chicken and cilantro leaves and cook over moderate heat until hot.
