• 2 lb 4 oz/1 kg chicken breasts, on or off the bone
• juice of 1 lemon
• ⅔ cup cashew nuts
• a little milk
• 8 oz/225 g red onions, peeled and finely sliced
• ghee or vegetable oil, for frying
• 4garlic cloves, peeled and puréed
• 1 inch/2.5 cm piece of fresh gingerroot, peeled and puréed
• 3 inch/7.5 cm cinnamon stick, crushed
• 5green cardamom pods, crushed
• 4cloves
• 1¼ cups plain yogurt
• a pinch of saffron threads
• ⅔ cup heavy cream
• a handful of cilantro leaves
• salt

Put the chicken breasts into a bowl, then sprinkle with salt and the lemon juice and let stand in the refrigerator for about 1 hour.

Soak the cashew nuts in the milk for about 1 hour, then purée with the milk in a food processor and put to one side.

Cook the onions in the ghee until completely soft, then add the garlic and ginger purées and stir-fry until the mixture is slightly browned.

In another pan, heat some ghee and cook the cinnamon stick, cardamom pods, and cloves for a couple of minutes, then add the onion paste.

Reduce the heat and stir in the yogurt and saffron, then add the chicken pieces and simmer for 10-15 minutes, or until the chicken is cooked.

Stir in the nut purée and cook for an additional 5 minutes.

At the last minute, stir in the heavy cream and cilantro leaves, then heat through and serve.