Indian Chicken Rezala (Kolkata-Style Chicken Curry)

Soak the cashews in warm water for 5 minutes. Meanwhile, pat the chicken breasts dry and cut them into bite-sized pieces. Peel the onions, garlic, and fresh ginger, and roughly chop them.

Drain the soaked cashews and purée them together with the onion, garlic, ginger, and 3–4 tbsp water in a blender or with an immersion blender into a smooth, velvety white spice paste.

Heat the clarified butter (ghee) in a large pan or Dutch oven over medium heat. Gently toast the bay leaves, ground cardamom, ground cloves, and ground cinnamon for approx. 30 seconds until wonderfully fragrant.