Butter Curry Chicken

1. Chop the red onion, ginger, red bell peppers, and garlic finely.
2. In a pan, heat 1/4 cup of sunflower oil over medium heat. Add the finely chopped red onions and sauté until soft.
3. Add the ginger, red bell peppers, and garlic to the pan. Continue to cook until the vegetables are tender.
4. Stir in the Garam Masala and cook for a few minutes until fragrant.
5. Crush the cashew nuts with a mortar and pestle and add them to the pan. Cook for another few minutes.
6. Cover the pan and let it cool for about 30 minutes.
7. Meanwhile, prepare the chickens by cleaning and splitting them open. Save any excess fat for rendering.
8. Reserve half of the curry paste for later use. Mix the other half with 1/4 cup of sunflower oil to create a marinade.
9. Carefully lift the skin of the chickens and rub the marinade underneath.
10. Rub the remaining marinade all over the chicken, ensuring it's well coated. Refrigerate for at least 6 hours.
11. Preheat a grill to 180°C or 356°F and place the chicken on the grill grates. Cook until browned and cooked through, flipping occasionally.
12. Use a thermometer to measure the core temperature. The chicken should reach 75°C or 167°F ultimately.
13. In the same pan used for the curry paste, render down the reserved chicken fat. Add the curry paste and cook until fragrant.
14. Stir in coconut milk and water to create a curry sauce. Simmer until thickened to your liking.
15. Season the sauce with salt to taste.
16. Once the chicken is cooked, let it rest for 10 minutes before slicing.
17. Serve the sliced chicken with the curry sauce, garnished with fresh cilantro and cashews.

Enjoy your flavorful butter curry chicken with freshly made naan bread!