Hariyali chicken (green masala chicken curry)

Heat about three tablespoons of oil with a tablespoon of ghee over medium-high heat until hot but not smoking.

Add three green cardamoms, a small cinnamon stick and half a teaspoon of cumin seeds; let the seeds sizzle.

Add finely chopped onions with a quarter teaspoon of salt and fry on medium only until pale with a little golden edge; do not brown them or the gravy loses its green.

Add two teaspoons grated garlic and a teaspoon grated ginger; stir a minute on medium until the raw smell goes.

On low, add half a teaspoon each of turmeric and chili powder and two teaspoons ground coriander; fry a few seconds.

Add the chicken thighs and fry on medium-high until the released water dries up and oil separates.

Add salt and half a teaspoon of sugar; cover on low heat about 12 minutes.

Blend coriander leaves, mint, green chillies, basil, a third of a cup of yogurt, the drained soaked cashews and two ice cubes to a fine smooth paste.

When the chicken is about 80% done, add the green puree, rinsing the jar with two tablespoons of water; cover on low heat 8 to 10 minutes, never high, until fork tender.

Taste and adjust; add half a teaspoon black pepper, half a teaspoon garam masala and a quarter cup of half and half; cover on low two to three minutes.

Add more fresh coriander leaves; serve with a drizzle of chili oil and dry red chilies if wanted.