Step 1

Wash and pat dry the chicken well. Cut it into 2-inch pieces and transfer to a large bowl. Add yogurt, red chilli, kashmiri chilli powder, turmeric, cumin- coriander, crushed kasuri methi, garam masala, 1/2 tablespoon ginger garlic paste, along with salt and 1 tablespoon oil. Mix it well and marinate the chicken for at least 30 minutes or even overnight.

Step 2

In a heavy bottom pan, heat ghee and oil on medium heat, add the whole garam masala, sauté until fragrant.

Step 3

Add chopped onions, Sauté on medium until the onions are golden.

Step 4

Add ginger garlic paste and slit green chilies, Sauté until aromatic.

Step 5

Add the methi leaves, cook on medium heat stirring well until the leaves are wilted.

Step 6

Next add marinated chicken along with all the marinade to the masala. Increase the heat to high, toss the chicken with the onions. Cook for about 5 minutes.

Step 7

Reduce the heat, cover the pan, and let it simmer, stirring occasionally until the chicken is almost cooked through. The chicken will release some water, in case you find it is dry and sticking to the pan, add some hot water and mix well.

Step 8

Add the cashew nut paste, mix well, cover and cook another 2-3 minutes on medium heat.

Step 9

The oil will float on top once the chicken is cooked through. Add cream, mix well and simmer for 2 more minutes, check for seasonings, adjust with salt if required. Serve hot with pulav/rice or any other flatbread.