Ingredients

Chicken                            500-600gms chicken, chopped in your preferable way

Onion                                1 cup, finely chopped (helps with the texture)

Oil                                      3 tbsp

Ginger paste                    1 tsp

Garlic Paste                     1 tsp

Tomato Puree                 3 tbsp

Thick Yoghurt                 3 tbsp

Spices

Cloves                             4

Green cardamom          4

Star Anise                      2 petals

Cinnamon                      2inch piece

Nutmeg                          a pinch

Bay Leaf                         1 leaf

Kasuri Methi                  1 tsp

Red chilli powder          1 tsp (Kashmiri red chilli preferable)

Salt                                 1 tsp + to taste

Toppings – Coriander leaves, Sprinkle of garam masala

Method

1. Heat 3tbsp oil in a heavy bottom wok/pot.
2. Add the chopped onion, cloves, cardamom, star anise, cinnamon, nutmeg and bay leaf. Fry till the onion is transparent.
3. Add in the kasoori methi, ginger paste, garlic paste and red chilli powder and 2tsp of water. Fry for 2mins till everything is mixed.
4. Add the tomato puree and fry it until the oil separates.
5. Add the yoghurt and fry for a minute.
6. Now add the chopped chicken pieces and 1tsp salt (or more to taste). Mix well and fry the chicken till it changes colour from the outside and the oil separates in the curry. (Note – You don’t want to fully cook your chicken yet, it will cook with the curry.)
7. Add the water and simmer on low heat until the chicken is cooked. (The time for this step will depend on the size of your chicken pieces)
8. Add the cashew paste and cook for another 2-3 minutes.
9. Taste test and adjust the salt if needed.
10. Garnish with some fresh coriander leaves and a sprinkle of garam masala. Serve Hot!