Restaurant Style Chicken Curry

Wash, drain and cut the 500 gms of Chicken (boneless or with bones) into bite sized pieces and keep aside.

Grind 3 Ripe Tomatoes, 10-12 Cashews, 3-4 slit Green Chillies into smooth paste and keep aside.

Heat a heavy-bottomed pan and add 1/3 cup of Oil to it. Add a Cinnamon Stick, 1/2 tsp of Cumin Seeds, 2 Cardamoms, 1 Bay Leaf and let them splutter. Add a large finely chopped Onion to it and fry until light golden brown. Add a tbsp of Ginger Garlic Paste, 2-3 slit Green Chillies and fry until golden brown. Add the drained chicken and cook on high heat for 4 minutes, while stirring. Add Salt as needed, 1/2 tsp of Garam Masala, a tbsp of Red Chilli Powder, a tsp of Coriander Powder, a tsp of Cumin Powder, a pinch of Turmeric Powder and mix well. Cook for 8-10 minutes until the oil separates.

Add the ground tomato paste and cook on medium heat for another 5-6 minutes. Add 1/2 cup of Water and cook further by stirring for another 10-12 minutes. Add a tbsp of Butter, 2 tbsp of Heavy Whipping Cream, 2 tbsp of chopped Coriander Leaves and mix well. 

Remove from heat and serve with Roti / rice.