Take oil in pan; add whole garam masala saute it till garam masala leaves aroma.
Add ginger and garlic paste; cook for a few minutes.
Add degi mirch powder, coriander powder, black pepper powder.
Saute it till it leaves oil.
Add chicken pieces and saute in masala till the chicken is half cooked.
Add tomato puree, brown onion paste and cashewnut paste
Cook it till the gravy is thick.
Serve hot with lahori naan.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.