Clean the chicken thoroughly and cut into medium sized pieces ( bite size). Boil in water with salt. Drain and reserve the stock.

Next in a heavy bottom pan, put 2 – 3 tsp of oil. Add sliced onions. Saute till colour changes to light pink. Add 1/2 tsp turmeric powder to it. Blend it in mixer upon cooling.

In same kadhai put 1 tsp oil. Add whole garam masalas. Add onion paste. Add Ginger garlic paste. Saute it nicely.

Now add salt, Red chilli powder and coriander powder & chicken masala powder and garam masala powder. Mix well.

Add chopped tomatoes. Saute till oil separates. Add already boiled chicken pieces to the gravy.

Mix it gently. See to it that masalas coat to chicken well. Now add cashew nut paste. Add little water to make thick gravy.

Use chicken stock ( water in which you have boiled chicken) to make a thick gravy. In the end add fresh cream/yogurt.

Before putting off the flame add 2 tbsp grated processed cheese(secret ingredient ) to chicken gravy.

Garnish with fresh coriander leaves.

Serve hot with fulkas/flatbread & some fresh salad.