Kaaju Methi Murghi Cashew Chicken with Fenugreek

• 4 tbspcanola oil, divided

Cashew-onion sauce

• 1medium red onion, halved lengthwise and thinly sliced
• 35 graw cashew nuts, about 1/4 cup
• 1 tspcumin seeds
• ½ tspwhole cloves
• ¼ tspgreen cardamom seeds, from green or white pods
• 2fresh green Thai, cayenne or serrano chiles, stems removed, coarsely chopped, seeds left in
• 1 stickcinnamon stick, 7.5 cm, broken into pieces
• 180 mlwater, 120 ml for blending, 60 ml to rinse the blender

• 1.6 kgwhole chicken, skin removed, cut into 8 pieces
• 1½ tspcoarse kosher or sea salt
• ¼ tspground turmeric
• 20 gfresh or frozen fenugreek leaves (methi), about 1/2 cup chopped, thawed if frozen; or 2 tbsp dried leaves soaked and skimmed

To serve

• 300 gbasmati rice, to serveoptional