Instructions

1. Heat oil in a deep bottomed pan. Add the chopped onions and fry until brown.
2. Add the turmeric powder, ginger garlic paste and chopped green chillies, then sauté them for a minute.
3. Add coriander powder, cumin powder and chilli powder, then sauté them until they are well mixed. Care should be taken not to burn the spices.
4. Add the chopped mint and coriander leaves and fry for a couple of seconds.
5. Add the tomato purée & cashewnut paste and fry until oil oozes out on the sides.
6. Add the chicken pieces and cook under lid for about 15 min. Check if the chicken is properly cooked through. If not, add some water and simmer until it is well cooked.
7. Garnish with coriander leaves and serve hot.