1Start by slicing up onions, chopping tomatoes, green chilies and chicken breast into bite-sized pieces.
2Add oil to a pan and let it heat up.
3Go in with cumin seeds and whole garlic cloves, letting the cloves darken.
4Add ginger paste and onions.
5Once the onions are cooked down and soft, add in chopped green chilies, tomatoes, 25 to 30 cashews, a bit of water, salt, a bay leaf, cinnamon, and cardamom.
6Cook and cover for 10 to 15 minutes.
7Once tomatoes are soft, remove the bay leaf and cinnamon, blend it up and set it aside.
8In the same pan, add a bit more oil, then chicken breast, turmeric, red chili powder, and salt.
9Cook the chicken until done, usually a few minutes.
10Add more oil, a tablespoon of cumin seeds, ginger garlic paste, and cook down until fragrant.
11Add chopped tomatoes, listed spices, a touch of water, and onions cut into petals.
12Cook for another few minutes.
13Add the gravy, garam masala, kasuri methi, sugar, salt, and cream.