For curry,
pieces should not be large, so separate drumsticks from thighs, wings
from breasts, and cut breast into 4 pieces.
If large, the
thighs and drumsticks can be chopped in halves using a heavy cleaver and
cutting through the bone.
The smaller
the pieces of chicken, the better the spices can penetrate.
Heat ghee or
oil in a large saucepan and gently fry onion, garlic and ginger until
soft and golden, stirring occasionally.
Long slow
cooking at this stage is the basis of a good curry.
Add curry
powder and chili powder and stir for 1 minute.
Add salt,
tomatoes, chopped herbs and cook to a pulp, stirring with a wooden
spoon.
Add chicken.
Stir well to coat chicken with spice mixture.
Cover tightly
and simmer on very low heat for 45 minutes or until chicken is tender,
stirring with a wooden spoon every 15 minutes and scraping base of pan
to ensure that spices do not stick.
Stir in garam
masala and yoghurt and simmer, uncovered for 5 minutes.
Last of all,
stir in the cashews and heat through.
If preferred,
the curry may be sprinkled with extra chopped coriander before serving.
Serve with
chapatis, parathas, puris or rice.
Note : For a
milder flavor, use paprika instead of chili powder. It will give a good
red color without adding to the heat of the curry. The cashews can be
ground in a nut mill or an electric blender or very finely chopped.