Besides make roughly grind cashews remove it then make one large tomato to fine paste

Once the onion in fried don’t remove onions in that only add ginger garlic paste stirr once then add roughly grind cashews and tomatoes paste stirr well then add the curd from room temperature whisk it and add so that it won’t curdle then add all spices and curry leaves

Once all things are done the gravy separates it’s oil add the chicken and food colour keep on simmer flame it won’t stick to bottom add kasuri methi, Garam masala then add a large cup of water mix well then close the lid and give two whistles then leaves for five minutes

Lastly open the lid taste for the spices agin keep on simmer flame and add those left ingredients fresh cream, lime juice, coriander leaves give it 2-3 minutes and off the flame.

The yummy creamy chicken is ready to serve with rice or chapati either.

Tip of the day: keep consistency of the gravy medium not too watery not too dry and don’t make paste of cashews completely the roughly grind crunchy cashews looks yumm in the dish & chicken must be tender once cooked kindly check !!!!