Ingredients 

• 1 1/2 lb. chicken cut into small pieces
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 4 medium onions sliced finely
• 2-3 tbsp curd
• 2 tsp red-chilli pwd
• 2 -3 tsp coriander powder
• 1 tsp cumin pwd
• 2 tbsp coconut, roasted and ground into a fine paste
• 3 tomatoes, pureed
• 2-3 cloves
• 1 " cinnamon
• 2-3 cardammoms
• 2 tbsp cashewnuts, ground with a little water to a paste
• A bunch of coriander leaves, chopped
• Cooking oil

• Marinate the chicken with cumin powder, chilli powder and turmeric powder and bake it in the oven or shallow fry in a little oil 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 onion/curd masala till the oil begins to seperate.Now add the dry powders and fry for about 1/2 a minute.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.