Clean and cut the chicken into curry pieces.

Chop the onions, coriander leaves. Slice the green chilli into 4 pieces.

Grind the tomatoes and keep it aside. Grind the cashew nuts into a fine paste.

Keep a wok, add 1 tbsp ghee and add the chicken. Fry the chicken for some time.

Add the ground tomato puree, chilli powder, jeera powder, coriander powder, turmeric powder, ginger garlic paste and salt to taste. Cook the chicken well.

Add cashew nut paste and mix well and simmer the flame till it boils.

Stir in between. Switch off the flame when the gravy thickens.

Keep a frying pan, add 1 tbsp of ghee, add cardamom, chopped onion and fry till the onion is translucent. then, add slit chilli and fry for a minute.

Add chopped coriander leaves and fry for a minute.

Add this to the curry and close the lid.

Serve hot with panpoles, chapatis, rotis or sannas.