Ingredients
2 lb. chicken cut into medium sized pieces
For marinade:
1 tsp red chilli powder
1 tsp cumin powder
1 tsp turmeric powder

5 onions sliced finely
2-3 tbsp curd(unflavoured yoghurt)
1 1/2 tsp red-chilli pwd
2 -3 tsp coriander powder
1 tsp cumin pwd
2 tbsp coconut, made into a fine paste
3 tomatoes, pureed
2 cloves
1 " cinnamon
2 cardammoms
2 tbsp cashewnuts, ground with a little water to a paste
A bunch of coriander leaves, chopped
3 tbsp cooking oil or ghee(clarified butter)
Oil for deep frying the onions

Method
Marinate the chicken with cumin powder, chilli powder and
turmeric powder and bake it in the oven or shallow fry till
well done.Drain and set aside.
Deep fry the sliced onions in oil till they are properly
browned.
Drain them, add the curd and blend the mixture with
the cinnammon, cloves and cardammoms till smooth.
Set aside.
Heat some oil in a pan and fry the above masala till the
oil begins to seperate.
Now add the dry powders and fry for 45 secs.
Add the pureed tomato and the chicken pieces.
Add some water and simmer till the chicken is cooked.
Add the cashewnut and coconut paste and bring to a boil.
Garnish with the chopped coriander leaves.
Eat when hot with rice or roti.