Chicken Korma

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1. 1Step 1: Process 3 Tbsp. cashews in blender on low speed to consistency of fine gravel mixed with sand, 10-15 seconds. Add ¾ cup hot water and process on low speed until combined, about 5 seconds. Scrape down sides of blender jar and let mixture sit for 15 minutes.
2. 2Step 2: Meanwhile, heat 3 Tbsp. extra-virgin olive oil in Dutch oven or large pot over medium heat until shimmering. Add 2 finely chopped onions and ¼ Tsp. table salt and cook, stirring occasionally, until dark golden brown, adjusting heat as needed if beginning to scorch, 10 to 15 minutes.
3. 3Step 3: Transfer onions to blender with 1 tomato and process on low speed until coarse puree forms, about 1 minute. Scrape down sides of blender jar, then process on high speed until sauce is completely smooth, about 1 minute.
4. 4Step 4: Pat dry 4 chicken breasts, cut into 1½-inch pieces, and sprinkle with 1 Tsp. salt.
5. 5Step 5: Heat remaining 2 Tbsp. oil in pot over medium heat until shimmering. Add cloves, cinnamon sticks, and bay leaves and cook, stirring occasionally, until fragrant, 30-60 seconds.
6. 6Step 6: Add garlic cloves, ginger; coriander; turmeric; pepper; cardamom; and cayenne and cook until fragrant, 30-60 seconds.
7. 7Step 7: Add cashew-onion mixture, ¾ cup tap water, and remaining ¼ teaspoon salt and stir, scraping up any brown bits from bottom of pot.
8. 8Step 8: Bring to simmer, then reduce heat to low, cover, and simmer gently for 10 minutes.
9. 9Step 9: Stir in chicken, increase heat to medium, and return to simmer. Reduce heat to medium-low, cover, and simmer gently until chicken registers 160 degrees F, 10-15 minutes.
10. 10Step 10: Discard bay leaves and cinnamon. Sprinkle with cilantro chopped cashews and serve with plain yogurt.