| 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 a 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 rice. |
