WARNING: Raw poultry! Wash hands and surfaces thoroughly after handling. Cut chicken thighs into 1-inch cubes. In a large bowl, combine yogurt, 1 tbsp grated ginger, 1 tbsp minced garlic, 1 tsp turmeric, 1 tsp garam masala, 1/2 tsp chili powder, and 1 tsp salt. Add chicken cubes and toss to coat evenly. Cover the bowl and refrigerate to marinate. This step is crucial for tender, flavorful chicken.

While the chicken marinates, finely chop the yellow onion. Soak 1/4 cup raw cashews in hot water for 15 minutes; this softens them for blending into a creamy sauce. For the rice, rinse 1 cup basmati rice under cold water until the water runs clear. Combine rinsed rice with 1.5 cups water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Do not lift the lid!

CAUTION: Hot oil! Heat 1 tablespoon of vegetable oil or ghee in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side until nicely browned and slightly charred. This sear adds depth of flavor. Remove chicken from the pan and set aside.

Reduce heat to medium. Add the remaining 2 tablespoons of oil or ghee to the same pan. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom. Add the remaining grated ginger and minced garlic, along with 1 tbsp coriander powder, 1 tbsp cumin powder, and 1 tsp paprika. Cook for 1 minute, stirring constantly, until fragrant.

Drain the soaked cashews. Add the crushed tomatoes, drained cashews, and 1/2 cup water or chicken broth to the pan. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken. For a smoother sauce, carefully use an immersion blender or transfer to a regular blender and blend until creamy.

Stir in the heavy cream into the sauce. Return the seared chicken pieces to the pan. Simmer for another 2-3 minutes, just long enough to heat the chicken through and allow it to absorb some of the sauce's flavor. Taste and adjust seasoning if needed. Fluff the rested basmati rice with a fork. Ladle the Chicken Tikka Masala over or alongside the fluffy rice. Garnish generously with fresh chopped cilantro.