| 1. | Grind ginger and garlic into a paste. |
| 2. | Grind cashew nuts into a paste gradually adding 2 tablespoons water. |
| 3. | Mix coriander, chilli, pepper, cumin, turmeric and garam masala powders, lemon juice and 2 tablespoons water. |
| 4. | Heat oil in deep-fry pan on medium heat for about 2 minutes. Add onion and fry till golden brown. Add ginger-garlic paste. Stir for a few seconds. Add chicken and spice mixture. Stir fry till chicken is lightly browned and oil shows separately (about 15 minutes). |
| 5. | Add cashew nut paste. Mix. Add remaining water (½ cup) and salt. Stir. Cover and cook on low heat till chicken is tender and water has evaporated, stirring occasionally (about 20 minutes). Serve hot. |