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.
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