Ingredients

• 700 g - chicken, cut into medium-sized pieces
• 100 g - sour curd
• 2 tsp - chicken tandoori masala
• 1 tsp - ginger paste
• 2 - onions, medium sized, chopped
• Garlic - 3/4 sticks, as paste
• 10 - cashewnuts, as paste
• 2-3 - cloves, powdered
• 2 - cardamoms, powered
• 1 - cinnamon, powered

How to Make Chicken in Cashewnut Gravy

• Wash the chicken and marinate with curd, tandoori masala and ginger-garlic paste for 30 minutes.
• Drain the excess water out of the chicken after marination.
• Mix a little flour and set aside.
• Heat oil in kadhai. Fry the chicken pieces until brown and soft, keeping the kadhai covered.
• Add the spices and fry for 5 minutes.
• When the oil separates, add cloves, cardamom, onion and cinnamon power.
• Mix the cashewnut paste with the chicken and prepare a thick gravy.
• Serve hot with roti, paratha or naan.