2 pounds boneless skinless chicken (I used the tenderloins)
2 medium onions
6 to 7 cloves of garlic
1/4 cup of cashews
1 teaspoon chicken masala
1 teaspoon tandoori masala
1 teaspoon dhania jeera powder
5 tablespoons oil
salt to taste
Cut the chicken into 1/2 inch pieces. Mix it in 2 tablespoons oil, 1/2 teaspoon tandoori masala, 1/2 teaspoon chicken masala and some salt. let it marinate for at least 2 hours.
In a kadhai, add the remaining oil. When it gets hot, add the roughly chopped garlic and onions. Fry it till the onions turn golden brown. To this mixture add the roughly chopped tomato and the cashews. Fry till all the water is evaporated. To this mixture add the remaining masalas and the dhania jeera powder. Let this mixture cool and then blend it to a smooth paste in a mixer/blender. Add water if needed - but do not make the mixture too watery, it has to be thick.
In the same kadhai, add the marinated chicken pieces. Fry till the chicken pieces are nicely browned on the outside. To this add the onion and cashew blended mixture. Mix well and cover and cook on medium flame. When the mixture comes to a boil add salt to taste.
Serve with Chappatis, Naan or bread.