Step 1

• Cut the chicken into 8 pieces.

Step 2

• Toast the grated coconut, garlic, ginger, coriander and cumin seeds, chilies, cloves, and cinnamon in a pan without ghee.
• After 5 minutes, add ghee, 50g of cashews, and the chopped onion. Sauté for 10 minutes, stirring constantly. Turn off the heat and let it cool. Blend this mixture with 150ml of water until smooth.

Step 3

• On the other hand, grind 25g of cashews with a little water until you make a paste and set aside

Step 4

• Heat the ghee in a pot, add the ground spice mixture and simmer over low heat
• Add the cashew paste, season with salt and cook for another 2 or 3 minutes.
• Add the chicken and fry for another 5 minutes over medium heat. Cover with 600ml of water and simmer, covered, for 10 minutes.
• Add the remaining cashews and continue cooking until the meat is cooked through.
• Serve with basmati rice