Wash chicken thighs, for faster cooking make a ½ ” slit into chicken thigh meat on either side of the chicken, then wipe with a paper towel. Season with salt (about 1½ teaspoons).
Add chicken to a bowl then add garlic, ginger, white pepper, cumin. Mix.
Then add yogurt thoroughly mix. Refrigerate until ready to use .When ready to use discard excess marinade from chicken .
Place chicken skin side up in a skillet / Dutch oven or oven safe pot/pan for about 3 minutes each, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside.
Preheat Oven to 350 degrees F.
If necessary, remove any burns from pan.
Add about 2 tablespoons oil or more followed by onions, bell pepper , garlic , and bay leaf. Sauté until soft but not golden, about 2-3 minutes. Then add cumin , coriander , curry , cardamon pods , cinnamon sticks, chill pepper, red bell pepper and cashews. Stir for another minute.
Next add all the remaining ingredients, rice , stock and salt to taste .Add chicken, bring to a boil.
Place in the oven in pre-heated oven uncovered . Cook for about 30- 35 minutes or until chicken is fully cooked.
Remove let it cool, garnish with cilantro, if desired and serve.