Cut the tandoori chicken into 8 pieces each bird

In a sauce pan add water

Chopped tomatoes

Add whole gram masala

Then add ginger and garlic whole and deghi mirch powder for red colour

Cook until tomatoes get cooked

Then cool down the temperature and grind the whole mixture into fine puree

Add butter in a pan

Put the puree in to the pan

Cook the gravy for 5 to 6 minutes

Add cashew paste

Add chicken pieces into the gravy cook for 10 to 15 minutes

Garnish with coriander leaves and 50 gram of fresh cream

Serve hot with rotis or rice