Ingredients:

1 kg chicken,cut into small pieces

3 onion, finely chopped

tomato puree (of 3 big tomatoes)

1 inch piece ginger

10-12 garlic cloves

2 tsp kashmiri chilli powder

1/4 tsp turmeric powder

1 tsp pepper powder

2 pieces of 1" cinnamon sticks

3 cloves

2 cardamom

1 pinch cumin seeds

6 cashew nuts (grind to a paste adding little milk)

2 tbsp coriander leaves

4 tbsp butter

oil

salt

Preparation:

1. Grind ginger, garlic, kashmiri chilli powder, turmeric powder,pepper powder, cinnamon, cloves, cardamom and cumin seeds to a smooth paste.
2. Heat oil in a pan, add chopped onions and saute till light brown. 
3. Add ground masala and salt and fry well until oil starts to separate. Then add 2 tbsp butter and tomato puree and mix well.
4. When the gravy thickens, add chicken pieces and cook in medium heat. (Add hot water if needed)
5. Add 2 tbsp butter, cashew paste and coriander leaves and simmer for 1 or 2 minutes. Serve hot with chapati / naan etc..

Recipe Source: Vanitha Magazine