Wash and cut the chicken into bite-size
pieces. separate the drumsticks from thighs, wings from breast, and cut
the breast into 4 pieces. If too large, the thighs and drumsticks can be
cut into half. The pieces of chicken needs to be smaller so that the
spices can penetrate easily. Heat a wok with the ghee and gently saute
the garlic, onion and ginger until soft and golden, stirring frequently.
Add currey powder and chili powder and stir for 1 minute. Add tomatoes,
chopped herbs and salt. Cook to a pulp, stirring with a wooden spatula.
Add the chicken pieces and stir well to coat with the spice mixture.
Cover the wok tightly with a lid and simmer on very low heat for 45
minutes or until the chicken is tender, stir occasionally and
scrapingthe base of the wok to ensure that the spices do not stick. Stir
in the garam masala and yogurt and simmer, uncovered for 5 minutes.
Lastly, add in the cashews and heat through. Serve with steamed white