Creamy Chicken Pepper Stew

In a bowl, mix the chicken with salt, black pepper, and lemon juice.

Set aside for 15 minutes to marinate.

Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped ginger and garlic, and sauté for another minute.

Add the sliced onions and cook for about 10 minutes till the onions caramalise and soften.

Add the cashews and green chillies and cook for another 5 minutes.

Transfer the cooked onion mixture to a blender and blend into a smooth paste, adding 2–3 tablespoons of water if needed. Set aside.

Heat 2 tablespoons of oil in a pan over high heat. Add the marinated chicken pieces in a single layer and sear for 2–3 minutes on each side. Remove and set aside.

In the same pan, add the cardamoms, cloves and sauté for 30 seconds to 1 minute until aromatic.

Add the onion-cashew paste and cook for 5–6 minutes on medium heat until the oil begins to separate.

Return the seared chicken to the pan and cook for another 2–3 minutes.

Lower the heat and add the whisked yogurt, black pepper and salt. Stir continuously and cook for 2–3 minutes until the oil separates again.

Add the green chilies and ¾ cup of water. Mix well, cover, and simmer on low heat for 15 minutes, or until the chicken is tender and fully cooked.

Serve hot.