Place cashew nuts in a bowl. Cover with boiling water. Soak for 15 minutes. Drain. Place nuts with enough water in the bowl of a food processor. Process to a smooth paste. Set aside.

Place raisins in a bowl. Cover with boiling water. Soak for 15 minutes. Drain. Place raisins in the bowl of a food processor. Process to a smooth paste. Set aside.

Place all the ingredients for the marinade in a bowl. Add a little water to make a smooth paste. Add chicken pieces into the bowl. Coat the chicken in the marinade. Cover and place in refrigerator for at least 30 minutes or overnight if possible.

Meanwhile heat 2 tablespoon oil in a large frying pan. Add chicken in batches and cook until both sides turn golden brown. Remove chicken from pan. Set aside.

Heat 2 tablespoon oil in the same pan over medium-high heat. Add onions, and sauté for 2-3 minutes or until golden. Add ginger and garlic. Sauté for 2 minutes or until aromatic. Add cumin powder, coriander powder, garam masala, ground ginger and red chili powder. Sauté, stirring constantly, for a minute or until aromatic.

Add tomatoes. Cook, stirring occasionally, for 2 minutes or until tomatoes break down and turn mushy. Add ½ cup water. Stir and simmer for about 2 minutes. Stir in cashew nut paste and raisin paste.

Add fried chicken. Cover with water. Cover and cook for 10 minutes or until the chicken pieces are cooked through.

Garnish with fried cashew nuts, raisins and coriander (cilantro) leaves.