1. Clean chicken, remove the skin and cut into 8 pieces.
2. Peel, wash and chop onions.
3. Remove stems, wash, slit, de-seed and chop green chillies.
4. Clean, wash and chop coriander and mint.
5. Pound peanuts, sesame seeds and sunflower seeds with a pestle.
6. Remove the brown skin and grate coconut.
7. Heat oil in a kadhai and deep fry cashewnuts until golden brown.
8. Whisk yoghurt in a bowl.
9. Heat ghee in a pot, add onions and saute over medium heat until golden brown.
10. Add the ginger and garlic pastes.
11. Stir for a minute, and green chillies and turmeric, stir.
12. Then add the pounded nuts and seeds, and grated coconut.
13. Stir for a minute, add yoghurt and fry until the fat leaves the masala.
14. Now add chicken, stir, add water (approx 400 ml.), being to a boil, simmer until tender.
15. Adjust the seasoning.
16. Sprinkle garam masala, lemon juice, coriander, mint and cashew nuts, stir.
17. Remove to a dish and serve with bread.

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