Marination, Blanch, Cutting :- Churn Curd, Marinate chicken with half cup hung curd, all spices, lemon juice and 2 tbsp Oil, leave for half hour. Chop Onion. Blanch cashew nut. Grind blanched cashew to fine paste.

Cooking :-

1)Heat deep pan or kadahi, heat oil, crackle cumin seed, asafoetida, bay leaves, all spices

Put chopped onion, fry it to translucent, switch off flame. Cool fried onion for 10min.

Remove bay leaves from onion mixture, grind the mixture in grinder. Make fine paste.

Heat oil in kadahi, fry the marinated chicken to golden brown, mix salt and remove from kadahi, keep aside.

Fry the onion mixture in same hot kadahi with little oil. Mix ginger garlic paste, fry to mix. Sear the mixture for 10 min, add all spices, turmeric, chilli, coriander. Fry for 3,4 min. Cover with lid.

Add cashew, mix well, fry 2 min. Afterwards, Oil starts leaving the spice mixture.

Add fried chicken, fry to mix the spices. Mix hung curd when spices start oozing oil. Add salt so the chicken and spices mixture get moist.

Mix curd continuously so that curd don't get spluttered. Add crushed kasuri methi, mix well.Cover with lid.

Add water as per required. Cook for 10min. Remove lid and add garam masala. Switch off the flame. Let it rest for 10min.

Garnish with cilantro and almond. Serve hot with Indian Bread or mughlai bread.