In a blender or food processor combine the ginger, garlic, green chilies, pepper, cloves, cilantro, yellow onions, cashew nuts, cumin, garam masala and sugar. Blend into a paste.
In a large dish, coat the chicken with the turmeric, lemon juice and salt. Cover with green paste and marinate for 2-3 hours.
Melt butter in a large frying pan. Fry the chicken until cooked through. You may need to do this in batches.
Add all chicken back into the pan. Add remaining marinade and simmer, covered, for 15-20 minutes. Add water if needed.
Placed sliced pepper and onion on top. Cover and simmer for an additional 5-6 minutes, or until vegetables soften.
Serve with limes.