Make sauce first. In large pot, pour in all cans and spices and bring to simmer. Simmer covered for as long as possible (I did it for a few hours). The red chilis are optional for extra heat. Throw in whole for an hour or until desired flavor, then take them out. If sauce is too thick, add milk until desired consistency.

While sauce is cooking, chop up onions and sauté until cooked through. Add to the pot

Sauté Zuccini until cooked, add to the pot. Cook chicken and add to pot.

Stir in Cilantro and let it cook until ready to serve

Serve with naan over basmati rice with Cashews and lime wedge