PREPARATION

1. In a bowl, add 40 grams cashews, 100 milliliters water and soak for 1 hour.
2. In a mixing bowl, add 650 grams chicken, 120 grams curd, 1 tablespoon ginger garlic paste, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon turmeric, 1/2 teaspoon red chili and mix it well.
3. Mariante for 1 hour.
4. In a blender, add the soaked cashews, 50 milliliters water and blend it into a paste.
5. Heat 1 teaspoon oil in a pan, add 1/4 teaspoon cumin and stir well.
6. Add 1 teaspoon ginger garlic paste and stir for 1 - 2 minutes.
7. Then, add 50 grams onions and fry till translucent.
8. Now, add 50 grams bell pepper and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 1/4 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1/4 teaspoon cumin powder, 1/4 teaspoon coriander powder and mix it well.
11. Add the blended cashew paste and mix it again.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 100 milliliters water and mix it well.
14. Cook for anohter 3 - 5 minutes on medium heat.
15. Remove it from heat and keep aside.
16. Heat 25 milliliters oil in a heavy skillet, add 1 cinnamon stick, 2 pods green cardamom, 4 pods cloves, 1/2 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon garlic and stir for 2 - 3 minutes.
17. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
18. Now, add 150 grams tomato and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1/4 teaspoon red chili, 1/2 teaspoon coriander powder and mix it well.
21. Add 50 milliliters water and mix it well.
22. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
23. Open the lid and give it a nice stir.
24. Now, add the marinated chicken in it and mix it well.
25. Add 1 teaspoon green chili and mix it well.
26. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
27. Open the lid and give it a nice stir.
28. Now, add the prepared gravy in it and mix it well.
29. Cover it with lid and cook fort about 5 - 7 minutes on medium heat.
30. Open the lid and give it a nice stir.
31. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, 1 1/2 teaspoons ginger julienne and mix it well.
32. Cook for another 3 - 5 minutes on medium heat.
33. Remove it from heat.
34. Garnish with green chili.
35. Serve hot.