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 contents of the pan in a food processor with 500ml of chicken stock and blend until smooth. The mixture should have a thick, dropping consistency. Season the chicken pieces then fry in the same pan, until well-browned on all sides.
Add the remaining onions, the 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 chicken stock to the dish during cooking if the sauce becomes too thick. Serve with basmati rice and caramelized onion.
Serves 6
