Place the cashews in a bowl and cover with hot water then set aside.
Heat the oil in a large wok or saute pan over medium heat.
Add the onion to the pan and cook, stirring occasionally, until softened and browned, about 25 minutes.
Transfer the onions to a blender or food processor. Drain the cashews and add them to the blender also along with the garlic and ginger. Pulse into a paste then transfer the paste back into the pan.
Increase the heat to medium-high then stir in the cumin, coriander, cardamom, cinnamon, cayenne, 1 tsp salt, and 1/4 tsp black pepper.
Add the 1 cup of water and the chicken pieces to the pan and bring to a boil.
Cover the pan and reduce the heat to medium-low. Simmer while covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
Take the lid off the pan and slowly stir in the heavy cream. Simmer, stirring often, until sauce thickens, about 10 more minutes.
Take off the heat and season with additional salt & pepper to taste then serve with flatbread and/or rice.
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