| 1. | Grind into a paste ginger, garlic, green chilies and lemon juice, adding 1 tablespoon water gradually. Rub ginger paste all over chicken pieces. Cover and marinate for ½ hour. |
| 2. | Grind onion into a paste. |
| 3. | Grind into a paste cashew nuts, coconut and coriander leaves, adding remaining water (¼ cup) gradually. |
| 4. | Heat ghee in Handi on medium heat for about 3 minutes. Add onion paste and fry till light golden (about 2 minutes), stirring occasionally. Add chicken with marinade and fry till lightly browned (about 5 minutes), stirring occasionally. |
| 5. | Reduce heat to very low. Add cashew nut paste and remaining ingredients. Mix. |
| 6. | Cover. Put ½ cup water on lid. Cook for 30 minutes, or till chicken is tender. Serve hot with rice or paratha. |