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1
Season the chicken with salt and pepper.
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2
Heat a tablespoon of ghee over medium-high heat, then add the chicken (in batches if necessary) brown on each side for 2-3 minutes and set aside.
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3
Place onions, garlic, ginger, chili and cilantro stems in a blender or food processor and blend until smooth.
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4
Heat the rest of the ghee in a large Dutch oven over medium-high heat, then pour the mixture in and fry for 8-10 minutes, stirring frequently.
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5
Meanwhile, puree the peach and cashews in the blender, adding a little water if it's too thick.
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6
Add the garam masala to the pot and stir well to combine.
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7
The mixture should resemble a thick paste.
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8
Cook for another minute, stirring frequently, until spices release their fragrance.
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9
Be careful not to burn them.
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10
Preheat the oven to 325F.
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11
Pour in the peach-cashew mixture, add the chopped tomatoes, curry leaves, chicken stock and lime juice, stir well and simmer for 10 minutes.
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12
Taste for salt, then add the chicken to the pot, making sure the pieces are coated with the sauce.
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13
Add a little more stock if necessary.
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14
Cover, transfer to the oven and cook for 2 hours or until the chicken is falling off the bone with very little prompting.
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15
Serve with steamed basmati rice, plain yogurt, lime wedges and chopped cilantro leaves.
