Preheat the oven to 180°C.

Heat the ghee over medium heat and sauté the onion until soft and translucent. Remove half of the onion and set aside. Add the garlic, ginger and NOMU Indian Rub and fry for 2 minutes. Add the cashews and fry for another minute. 

Place the mixture in a food processor with half of the prepared chicken stock and blend until smooth. The mixture should have a thick, dropping consistency.

Season the chicken pieces and fry in the same pan until nicely caramelized and browned on all sides. Add the reserved onions, cashew paste, tomatoes and remaining chicken stock. Pop the lid on and place in the oven for 1 hour until the chicken is cooked through and tender, removing the lid for the last 10-15 minutes of cooking. Add some extra NOMU Chicken Stock to the dish during cooking if the sauce becomes too thick.

Serve the cashew chicken curry with fluffy basmati rice, fried curry leaves and crispy onion.

Tip: For added flavour, add ½ tsp NOMU Garam Masala Rub to the curry near the end of cooking.