| 1 |
Heat
2 teaspoon butter in medium heat
and fry onions and cinnamon sticks
till onion turns transparent.
|
| 2 |
Add turmeric, chilly,
ginger and garlic paste, salt
and a little water. Heat few more
seconds with continuous stirring. |
| 3 |
Add tomatoes and
heat few more seconds with continuous
stirring |
| 4 |
Add grounded cashew
and almond paste and some more
water to make it into thick
gravy. (Add more or less water
while cooking to get according
to your preference for consistency
of gravy.) |
| 5 |
When the mixture
starts to boil, add the chicken
and cook until it is fully cooked
|
| 6 |
Before you take
chiken off the heat, add rest
of the butter over it. |
| 7 |
Serve hot with any
Indian
breads or basmati rice. |
