Method:

Heat oil in a non-stick kadai. Slice onions and add and sauté. Heat another non-stick pan. Add coriander seeds, cumin seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder coarsely.Chop tomatoes and puree in a blender. When onions are lightly browned add ginger-garlic paste and 2 tbsps water and sauté. Chop green chillies and add. Sauté for ½ minute and add powdered spices and stir.Add chicken and mix well. Add pureed tomatoes and mix well. Add salt, cashew nut paste and ½ cup water and mix well. Cover and cook. When it comes to a boil, reduce heat and cook for about 15 minutes or till the chicken is done. Switch off heat and let it stand for 5 minutes.