Cashew Chicken Curry

Clean and cut 1 lb of Boneless Chicken Thighs into bite sized pieces. Keep aside. Saute 10 Cashewnuts in a tbsp of Butter and keep aside.

Tomato Paste - Make a smooth paste of 2 Tomatoes, 1/4 cup of Cashews and 5 Green Chillies and keep aside.

Heat 2 tbsp of Oil in a pan and splutter 1/2 tsp of Cumin seeds. Add 2 Cardamoms, an inch of Cinnamon Stick and a Bay Leaf and saute for few seconds. Add in a finely chopped large Onion, 2 slit Green chillies and saute till onion is golden brown. Add in 1 tbsp of Ginger Garlic Paste and saute till the rawness disappears. 

Now increase the heat to high and add the chicken pieces. Saute them for 3-4 minutes and add Salt to taste, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Red Chilli Powder and 1/2 a tsp of Garam Masala Powder. Mix well and cook on medium heat until the oil surfaces.

Add the tomato paste to the chicken and cook for 10 minutes mixing well in between to avoid the curry sticking to the bottom of the pan. Add a cup of Water and cover cook on low heat for 6-8 minutes.  

Now add the Butter fried Cashews, a tbsp of Heavy Cream and finely chopped Cilantro as garnishing. Serve warm with Naan, Roti or Rice.