Serves 4

2 cloves garlic, crushed

1 tablespoon grated fresh ginger

2 teaspoons ground cardamom

1 teaspoon ground nutmeg

1 small fresh red chilli, finely chopped

2 tablespoons lemon juice

1 ½ kg chicken thigh cutlets

15 g ghee

1 tablespoon oil

½ cup unsalted roasted cashew nuts

¼ cup water

Combine garlic, ginger, cardamom nutmeg chilli and juice in medium bowl, mix well.

Add chicken to spice mixture, mix well cover refrigerate for several hours or overnight.  Heat ghee and oil in large frying pan, add chicken, cook over medium heat for about 5 minutes or until chicken is lightly browned all over.

Stir in nuts, then water, cover, simmer for about 10 minutes or until chicken is tender.