Remove skin, wash and cut the chicken into eight pieces on the bone. Grind ginger and garlic to a fine paste. Blanch tomatoes in boiling water for two to three minutes.
Drain. Peel the tomatoes and puree them in a blender. Dry roast cashew nuts(kaju) and coarsely gr ind. Marinate the chicken pieces in ginger-garlic paste, garam masala powder, red chili powder, and salt for an hour.
Heat butter in a kadhai. Add the marinated chicken and sauté for two minutes. Add slit green chilies and continue to sauté for a minute. Add tomato puree and half a cup of water and cover and cook on medium heat for fifteen minutes or till almost done.
Add crushed cashew nuts (kaju)and cover and simmer for three to four minutes or till chicken is tender. Add lemon juice and coriander leaves(hra dhnia) and cook for a minute or till oil leaves the masala.
Stir in the fresh cream and mix gently. Remove from heat. Place coal on open flame and heat till it becomes red hot.
Remove from heat and put the coal in a small steel bowl, place the bowl over the chicken, pour a tablespoon of warm ghee over the coal. As soon as it begins to smoke, cover the kadhai with a lid.
Open the lid after ten minutes, remove bowl with coal and serve hot.
