Ingredients
1. Chicken cut into pieces (2lb)
2. pureed tomatoes (3)
3. cloves (2-3)
4. coconut (2tbsp)
5. coconut (2tbsp)
6. cumin powder (1tsp)
7. coriander powder (2-3tsp)
8. red chili powder (1 1/2tsp)
9. curd (2-3tbsp)
10. finely sliced onions (5)
11. cardamom (2-3)
12. cinnamon (1”)
13. cashew nuts, ground with a little water to a paste
14. chopped coriander leaves (a bunch)
15. cooking oil

Method of preparation:-
1. Take a pan, heat oil in it. Deep fry the sliced onions in oil until they get properly brown. Drain them, add the curd and blend the mixture with the cinnamon, cardamom, cloves until gets smooth. Keep it aside.

2. Take a pan, heat some oil in it and then fry the masala until the oil starts to separate. Now add the dry powders and fry them for 45 seconds and then add the pureed tomato and the chicken pieces.

3. Add some water and keep it to simmer until the chicken is cooked. Add the cashew nut paste and keep it to boil. Garnish the chicken with chopped coriander. Serve it hot with rice or roti.