PREPARATION

1. In a bowl, add 25 grams cashews and 50 milliliters water.
2. Soak for 20-25 minutes.
3. Then, transfer it in blender and blend to a smooth paste. Keep aside.
4. Now, take 200 grams onion and blend to a paste.
5. In mixing bowl, add 800 grams boneless chicken, 150 grams curd, 20 grams fresh cream, 1 tablespoon blended cashews paste, 1 tablespoon ginger garlic paste, 1 lemon juice, 1 teaspoon green chili, 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1/4 teaspoon black pepper and 1 tablespoon coriander. Mix well.
6. Keep aside and marinate for 2 hours.
7. Heat 2 tablespoons butter in a pan, add marinated chicken and stir well.
8. Cover and cook for 10-15 minutes.
9. Open the lid and give it a stir.
10. Remove the pan from heat.
11. In a wok, add 2 tablespoons butter, 1 tablespoon oil, blended onion paste and cook for 5-7 minutes.
12. Now, add 1 teaspoon ginger garlic paste, 1/4 teaspoon salt, 1/4 teaspoon white pepper, stir once then add, 1/4 teaspoon turmeric, 1/2 teaspoon red chili and 1 teaspoon garam masala. Mix well.
13. Now add blended cashews paste stir once, then add 50 grams fresh cream and 200 milliliters water. Mix well.
14. Cover and cook for 7-8 minutes on a low heat.
15. Now, add cooked chicken, stir once and cook for 2 more minutes.
16. Garnish it with fresh coriander.
17. Serve hot.