Mix with yogurt and tikka paste and marinate in the refrigerator for 4-6 hours.
Thread on bamboo skewers and broil in the oven for 10-12 mins, or until chicken is almost cooked. Rotate the pan at least once to ensure even cooking.
Remove from the oven and set aside while making the curry.
Reserve the marinade.
Heat oil in a pan, add the onion. Fry for 5 mins.
Add the ginger and garlic paste. Stir for 2 mins.
Add the turmeric, followed by the remaining spices. Fry for 2-3 mins.
Combine 1/2 cup lukewarm water with the marinade. Slowly add this mixture to the pan, letting about half of the liquid to get absorbed.
Add the chopped tomato and stir briefly.
Add the salt and fry until the tomato softens.
Add the cashews, cream and chicken pieces. Cover and simmer on low heat for approximately 10-15 mins.
Remove from heat and serve with rice or naan.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.