Ingredients

Ground masala:

• 2 teaspoons coriander
  
• 2 teaspoons cumin
  
• 1/2 teaspoon turmeric
  
• 1 1/4 teaspoons black peppercorns, coarsely ground
  
• 1 teaspoon salt
  
• 2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
  
• 4 tablespoons vegetable oil
  
• 2 cups sliced onion
  
• 1 1/2 teaspoons minced garlic
  
• 1 1/2 teaspoons minced ginger
  
• 1 teaspoon minced fresh green chili (Serrano or Thai)
  
• 3/4 cup canned coconut milk
  
• 1 tablespoon Ghee or butter
  
• 1/2 cup halved or broken raw cashews
  
• 1 teaspoon fresh lemon juice

Instructions

1. Mix together the ground masala, black pepper, and 1/4 teaspoon of the salt. Rub the chicken pieces with this mixture and refrigerate for 1 hour.

2. In a wide deep nonstick pan heat the oil over medium-high heat and saute onions until they are medium brown. Add the garlic, ginger, and green chili and fry for 1 minute. Put in the marinated chicken and remaining 3/4 teaspoon salt and fry, stirring frequently until the chicken pieces lose their pink color. Stir in 1/4 cup of the coconut milk and 1/4 cup water, cover, and simmer for about 30 minutes over low heat.

3. Heat the ghee or butter in a frying pan. Saute the cashews until golden brown, stirring constantly over medium heat. Set aside.

4. When the chicken is cooked add the remaining 1/2 cup coconut milk. Bring to a simmer and remove from the heat. Stir in the lemon juice and taste for salt. Garnish with cashews and serve.