Marinate the chicken with half the ginger-garlic paste and salt.
Refrigerate for 1 to 2 hours.
Heat oil in a pan and fry the onion paste.
After frying the onion paste a little, add dalchini, half ginger-garlic paste, turmeric powder and salt.
Fry till the onion paste turns golden brown on a medium heat.
Add the tomato puree and cashew paste, chilli powder and fry a little.
Then add the chicken pieces and fry for a few minutes more.
Add enough water for the chicken to cook.
Bring it to a boil on medium heat and cook till the gravy thickens.
Garnish with little butter and coriander leaves.
Serve with chapathis.
Pleasebe judicious and courteous in selecting your words.
Not yet rated!
