Cut the chicken into serving pieces, separating drumsticks from thighs, wings from breasts, and cutting the breasts into four pieces. For larger pieces like thighs and drumsticks, chop them in halves using a heavy cleaver and cutting through the bone to ensure the spices penetrate well.

Heat ghee or oil in a large pot or Dutch oven over medium heat.

Add the finely chopped onions and sauté until golden brown.

Add the finely chopped garlic and grated ginger and sauté for another minute until fragrant.

Stir in the curry powder, chili powder (if using), and salt. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

Add the peeled and chopped tomatoes and cook until they soften and release their juices, about 5 minutes.

Add the chicken pieces to the pot and stir to coat them evenly with the spice mixture.

Pour in the yogurt and stir well to combine.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender.

Stir in the ground cashews and cook for another 5-10 minutes, stirring occasionally, until the sauce has thickened.

Stir in the chopped fresh coriander or mint leaves and garam masala.

Serve hot with rice or naan.