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1. Clean and joint chicken . Wash well and drain .
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2. Grind together 15 gms of red chilli powder ,10 gms of dhania powder ,garlic and half of the ginger ,saunf and jeera
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3.Mix with curds and salt to prepare a marinade and soak chicken pieces in the marinade for half an hour .
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4. Soak cashew nuts in hot water and grind to a fine paste .
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5.Drain the chicken and cook on a skewer in a tandoor oven or over the sigree..
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6.Chop onions and tomatoes finely .Slice ginger to thin strips .Slit green chilies .
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7.Heat fat ,saute onions till they become pale brown ,add tomatoes ,ginger & green chilies. Fry for a couple of minutes
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8. Then add cashewnut paste and the liquid in which the chicken was marinated plus the remaining chilli powder and dhania powder .
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9.Fry well.
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10.Add the chicken ,continue frying till the masala is cooked .
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11. Meanwhile make two extractions of coconut milk
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12. Add coconut milk -check for seasoning, add a few pieces of curry leaves and cook till the chicken is tender .
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13.Then add the roasted and powdered garam masala
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14.Remove from fire .
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15. Heat ghee .Add mustard seeds .When seeds crackle ,add kasuri methi and curry leaves
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16. Add to the chicken and mix well
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17. Serve hot garnished with chopped coriander leaves
