| 1. | Grind into a paste ginger and garlic, gradually adding 2 tbsp/30 ml water. |
| 2. | In a bowl rub ginger-garlic paste all over chicken pieces. Add 2 tsp/10 ml red chilli powder, 1 tsp/5 ml salt, lemon juice, ¾ tsp/3.8 ml garam masala powder, curd, mustard oil and food colour. Mix. Cover and keep aside about 2 hours. |
| 3. | "Melt butter in kadhai on medium-high heat. Add bay leaves and cinnamon. Stir a few seconds. Add onions and fry till golden brown. Add chicken and spice mixture. Stir and fry till chicken is browned and oil shows separately (about 15 minutes). Reduce heat to medium. Add cashew nut powder. Stir fry about 3 minutes. Add remaining chilli powder (2 tsp/10 ml), remaining salt (1 tsp/5 ml), remaining garam masala powder (¾ tsp/3.8 ml), tomato puree, cardamom powder, kasoori methi and remaining water (½ cup/120 ml). Mix. Cover and cook on low heat till chicken is tender (about 10 minutes), stirring occasionally. Uncover kadhai. Add ½ cup/120 ml cream. Mix. Cover and cook about 3 minutes. Remove kadhai from heat. Uncover kadhai. Garnish with remaining cream (2 tbsp/30 ml), serve hot.
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