Grind cilantro, mint, green chillies. If you use tomato grind that separately and add while cooking. Wash chicken and add that paste, salt, lime (if you use lime only) plain yogurt (don't add cream), and marinade for at least an hour.
Grind cashew nuts, almonds separately and keep aside.
Take a non stick pan and pour oil once the pan is hot, then add cloves, cinnamon, kala jeera and chopped onions.
Fry those until it turns light brown.
Then add marinated chicken and fry for some time, until it's half way cooked.
Add tomato paste and cook for 2 mins.
Then add cashew, almond powder and add little water to close the lid and let it cook until chicken is done.
Then take off the lid and let it cook for some time, then add cream.
Serve with rice or naan or roti.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.