Ingredients:

1. Chicken: 1 Kg, washed and cut into medium size pieces
2. Red chilli powder : 1 tsp
3. Curd : 3-4 tbsp
4. Turmeric powder : 1/2 tsp
5. Cashew Nuts : 9-10
6. Milk : 4-5 tbsp
7. Oil : 4 tbsp
8. Onions : 2, big size, finely chopped
9. Tomato : 1, big size, finely chopped
10. Ginger-Garlic paste : 1 tsp
11. Coriander Powder : 1 tsp
12. Cumin Powder : 1/2 tsp
13. Coriander leaves : 2 strands
14. Cinnamon : 2
15. Curry Leaves : 2 strands
16. Cloves : 4
17. Black Pepper Powder : 1/2 tsp
18. Salt to taste

Method:

1. Make the paste of red chilli powder, curd, salt, and turmeric powder.
2. Now marinate the chicken with the mixture made in previous step, leave it for 18-20 minutes.
3. Make a fine paste of milk and cashew nuts, keep aside.
4. Roast cloves, cinnamon, and some curry leaves for 1-2 minutes and powder finely.
5. Heat 2 tbsp oil in a wok/kadai.
6. Add the chopped onions into oil and fry until it becomes slightly pink or transparent.
7. Reduce the heat, add paste of onion, ginger and garlic, fry for 3-4 minutes.
8. Add cumin powder, pepper powder and coriander powder, mix well, fry for 1-2 minutes.
9. Add the tomatoes to above and cook it for another 4-5 minutes or till the oil separates.
10. Remove from the heat and leave masala to cool.
11. Once cooled, grind it into a paste and keep it aside.
12. Heat 2 tbsp of oil in a pan, add the marinated chicken pieces to this oil.
13. Cook on high flame for 5-6 minutes, reduce the heat to medium flame, cook for a further 4-5 minutes.
14. Now add the cashew nut paste, masala paste, and the powder mix of cloves, cinnamon, and curry leaves to the above cooked chicken and mix.
15. Keep cooking on medium heat until chicken pieces are soft enough and curry becomes thick.
16. Add salt according to taste.
17. Garnish it with coriander leaves, chicken masala is ready to serve.