Wash and dry produce.

Peel and mince ginger until you have 1 tsp (2 tsp for 4 servings).

Place minced ginger, half the cashews, and fenugreek in a small microwave-safe bowl (medium microwave-safe bowl for 4). Add enough water to cover by 1 inch. Microwave until water is steaming, 1-2 minutes.

Carefully remove from microwave and set aside to soak, 20 minutes.

While cashews soak, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, halve, peel, and dice onion into ½-inch pieces. Quarter tomatoes. Finely chop cilantro leaves and stems.

Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-low heat. Add onion, remaining cashews, cumin, garam masala, and curry powder; season with salt. Cook, stirring occasionally, until onion is softened, 8-10 minutes. TIP: Keep an eye on the onion and spices! You want to cook them low and slow. Reduce heat to low if needed.

Once cashew mixture has soaked 20 minutes, drain using a fine-mesh strainer; discard soaking water.

Place drained cashew mixture in a blender. Add tomatoes, ⅓ cup water, 1 tsp sugar, and 1 tsp salt (⅔ cup water, 2 tsp sugar, and 2 tsp salt for 4 servings). Blend until smooth, 60-90 seconds.

Open package of chicken* and drain off any excess liquid.

Once onion is softened, increase heat to medium. Add chicken and cashew sauce to pot; stir to combine and season with salt.

Cook, stirring occasionally, until sauce has thickened and chicken is fully cooked, 8-10 minutes.

Turn off heat. Add 2 TBSP butter (4 TBSP for 4 servings) and stir until butter is melted and incorporated.

While chicken cooks, toast naan, then quarter.

Fluff rice with a fork.

Divide rice between bowls and top with cashew curry chicken. Drizzle with yogurt and garnish with cilantro. Serve with naan on the side.