Preparation:

• Marinate chicken pieces with 1 tbsp ginger & garlic paste, 1 tbsp red chili powder and salt for 1 hour. Make a paste of 2 cups chopped fresh tomatoes along with 1 tbsp tomato puree (store bought). Roast 1/2 cup cashew nuts and grind to a fine powder.
• Heat oil in a saucepan, add marinated chicken pieces and stir fry on medium heat for 1 minute.
• Now add the paste of fresh tomatoes and tomato puree, along with 2 tsp coriander powder, 1 tsp cumin powder, and 1 tbsp kasoori methi.
• Stir well and place the lid. Cook on low flame till chicken pieces are fully done.
• Keep a piece of charcoal on open flame and heat till it turns red hot.
• Add 2 tbsp of powdered cashew nut and green chilies to the chicken and cook for 1 more minute. Check the salt and add if needed.
• Garnish with chopped coriander and remove chicken from the flame.
• Place a small piece of foil or a steel bowl on the surface of the chicken masala. Keep the burning piece of coal on the foil and pour 1 tsp of ghee or butter on it. Immediately cover with the lid and keep the gravy covered for 30 minutes.
• Open the lid and discard the foil and coal piece.
• Reheat if needed and serve hot with roti, naan or steamed rice.