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Wash the chicken and place it in a mixing dish without bones. Stir together curd, red chili powder, turmeric powder, and salt.
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Add the ghee and ginger-garlic paste. Combine all spices and let sit at room temperature for one hour while covered with a lid.
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Combine onions, green chilies, ½ tablespoon cumin and coriander seeds in a mixer grinder.
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Include the peppercorns, cloves, green cardamoms, and cinnamon sticks.
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Combine all the spices into a soft paste, move it to a another bowl, and set it away.
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Make a soft paste in the mixer grinder with the tomatoes and 4 tablespoons of cashews added. Set aside.
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Add ½ tablespoon cumin seeds, bay leaves, and onion spice paste to hot oil in a pan.
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After a little time, add the tomato-cashew paste and the marinated chicken. When the timer reaches 10 to 15 minutes, close it.
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To get a mildly thick gravy, add water and simmer, covered, for an additional five minutes.
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Add 4 tablespoons of cashew and cook for a while until we obtain thick gravy to get the nutty flavor of the cashew.
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Garnish with cilantro leaves and serve hot, creamy cashew chicken recipe over chapati or steam rice.