Indian Cashew Chicken

2/3 cup cashews, roasted (not raw)
2/3 cup fat-free Greek-style yogurt
1/4 cup tomato paste
2 tablespoons white vinegar
1 1/4 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground red pepper
2 garlic cloves, chopped
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4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
2 skinless, boneless chicken breasts, cut into bite-sized pieces (about 16 ounces)
Cooking spray
2 3/4 cups finely chopped onion (2 large)
2 cardamom pods, seeds removed and lightly crushed
1 (2-inch) cinnamon stick
2 cups fat-free, less-sodium chicken broth
1 cup tomato puree
1 teaspoon sweet paprika
1/4 teaspoon salt
Chopped cilantro

1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.

2. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan. Cook 10-20 minutes or until onion is golden, stirring often. (Add 1-2 teaspoons oil to help onions brown.)

3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick – like marinara sauce. Remove from heat. Discard cinnamon stick; garnish with cilantro.