Indian cashew chicken with basmati rice

Heat ghee in a pan over medium-high; massage salt into the chicken and sear about a minute each side for colour and fond, leaving it raw inside; remove.

Finely dice the onion and green chilies; saute in the same pan with a little more ghee, stirring, until browned, five to six minutes.

In a food processor blend the garlic, ginger, cashews and the browned onions and chilies; add the cayenne and about a quarter cup of water to make a paste.

Cook the paste in the same pan to toast and brown it; deglaze with about half a cup of water, adjusting for consistency.

Return the chicken, stir to coat, cover and cook 8 to 10 minutes, flipping halfway; check the largest piece and give it another minute and a half to two if still pink.

Remove the chicken, stir yogurt into the sauce until cohesive, and return the chicken.

Combine one cup basmati with one and a half to one and three quarter cups water; bring to a boil over medium-high, cover, then low for 15 minutes without touching.

Off the heat, rest covered five more minutes, then fluff with a fork.

Plate rice with two chicken pieces, pour over sauce and top with fresh cilantro.