Recipe: - Cut the boneless chicken breast into medium pieces, wash and keep aside to drain the water. - Fry cashew nuts and byadgi chillies for a while and keep aside to cool - Make a fine paste of cashew nuts and chillies and keep aside - In a kadai, heat oil - Once oil is hot, fry chopped onion till golden brown - Add ginger garlic paste and fry for 2 mins on low flame - Add chilli powder, coriander powder, turmeric powder and garam masala powder, stir well and fry on low flame for 2 mins - Add chicken, mix well and fry on high flame for 5 mins - Add salt and stir well - Add cashew nuts and byadgi chilli paste, stir well and let it cook 2 mins on low flame - Add tomato puree, stir well, and let it cook for 2 mins on low flame - Add 1 and 1/2 cups hot water, mix well and cover the lid. Cook for 10 mins or until chicken cooked well on medium flame. - Add kasuri methi, mix well and
cook for another 2 mins. - Switch off flame Garnish with coriander leaves and serve hot with Jeera rice or chapatis or roti as per your choice.
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