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Special equipment: a spice grinder and grill pan
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For the chicken curry: Toss the chicken thighs with the lemon juice and some salt in a large bowl.
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Set aside for 30 minutes.
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Toast the cashews (including some for garnish) in a small saucepan over low heat and set aside.
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Dry roast the coriander, cumin, cardamom, peppercorns and cloves in a small skillet over low heat.
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Let them cool before grinding them in a spice grinder.
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Set aside.
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Add the onions, garlic and ginger to a blender and puree until smooth.
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Heat the vegetable oil in a large saucepan over medium heat.
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Add the onion mixture and the bay leaves to the oil and cook, stirring occasionally, until the onion mixture is golden brown, about 15 minutes.
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Fill a medium saucepan with water and bring it up to a boil.
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Score the bottom of each tomato with a paring knife and drop them in the hot water for 15 seconds.
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Remove from the water and peel off the skins.
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Place the peeled tomatoes in a blender and puree until smooth.
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Add them to the onion mixture along with the cayenne, cinnamon, turmeric, marinated chicken thighs, toasted and ground spice mixture and some salt.
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Turn the heat to medium-low and cook, stirring occasionally, until the tomatoes begin to turn into a smooth, loose paste and the oil begins to separate from the mixture.
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Cover and cook, stirring occasionally, about 20 minutes more.
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Add the cream, 1 cup of cashews and some salt to a blender and puree until smooth.
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Add the cashew cream to the chicken and tomato mixture and stir to incorporate.
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Keep warm until ready to serve.
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For the onion bread: Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
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Place the chopped onions on a baking sheet and roast in the oven until slightly browned, less than 5 minutes.
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Mix in the chiles if using, and set aside.
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Combine the flour and 1/4 teaspoon of salt in a large mixing bowl.
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Add the ghee and just enough water until a dough forms.
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Start to knead and punch the dough, adding more water if necessary.
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The dough should be smooth and soft.
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Use your hands to form the dough into 6 to 8 medium balls.
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Take one dough ball at a time and roll it into a 3- to 4-inch disc on a floured surface.
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Spoon some of the onion and chili mixture into the center along with a pinch of cilantro, if using, and some more salt.
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Fold the dough over on itself, bringing the edges together to form a half circle.
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Sprinkle some more flour on the board and roll the stuffed dough into a 6- to 8-inch disc.
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Heat 1 or 2 teaspoons of ghee in a large skillet over medium-low heat.
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Fry the bread in batches until the bottom is evenly browned; add 1 or 2 more teaspoons of ghee and flip to brown the other side, less than 2 minutes per side.
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To serve: Chop the reserved toasted cashews.
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Divide the chicken curry among bowls and top with the cashews.
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Serve with the hot onion bread.
