Step 1: Prepare the Blender Paste

Add the chopped medium onion, 10-12 cloves of garlic, 1 inch of grated ginger, 1/4 cup of soaked and drained raw cashew nuts, 1 tablespoon of tomato paste, and 1/2 cup of plain unflavored yogurt into a blender jar. Blend until a fine, smooth paste is formed.

Step 2: Marinate the Chicken

Place 1.5 lbs of bone-in skinless chicken thighs in a large mixing bowl. Pour the blended paste over the chicken. Add 1 cup of water to the blender jar, swirl to get any remaining paste, and set aside for later. Add 1 tablespoon of Kashmiri red chili powder (or paprika), 1 tablespoon of curry powder, 1 teaspoon of garam masala powder, 1.5 teaspoons of salt, 1 teaspoon of sugar, and 1/2 teaspoon of freshly ground black pepper to the chicken. Add 1 tablespoon of oil. Mix everything very well with your hands, ensuring the chicken pieces are thoroughly coated. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably longer, to allow the flavors to meld.

Step 3: Prepare for Baking

One hour before you plan to bake, take the marinated chicken out of the fridge to bring it to room temperature. Transfer the marinated chicken pieces to an oven-safe pan or baking dish. Pour the reserved water from the blender jar (mixed with any remaining marinade) over the chicken. Add 1 lb of peeled baby potatoes around the chicken pieces. Tuck in 2 large dried bay leaves into the curry. Cover the pan tightly with aluminum foil.

Step 4: Bake the Chicken Curry

Preheat your oven to 400°F (200°C). Place the covered pan in the preheated oven and bake for 50 minutes. After 50 minutes, carefully remove the aluminum foil. Spoon some of the luscious gravy over the chicken pieces to keep them moist. Return the uncovered pan to the oven and continue baking for another 55 minutes. If the gravy appears too thick during this stage, you may add about 1 cup of hot water to achieve your desired consistency. Continue spooning gravy over the chicken periodically until the total baking time of 1 hour 45 minutes is complete and the chicken is cooked through and tender.

Step 5: Garnish and Serve

Once baked, remove the chicken curry from the oven. Garnish generously with fresh cilantro. Remember to remove the dried bay leaves before serving. Serve hot with rice, roti, or naan.

• Use bone-in chicken pieces (like thighs or drumsticks) as the bones impart more flavor to the curry.

• Marinate the chicken for a minimum of 2 hours; the longer it marinates, the better the flavor.

• Take the marinated chicken out of the fridge an hour before baking to bring it to room temperature.

• Keep hot water ready to add during baking if the gravy becomes too thick, ensuring not to disturb the cooking process with cold water.

• Remove the dried bay leaves before serving.

• You can add carrots along with potatoes for extra vegetables.

• For an even richer curry, you can add some heavy cream on top before serving.