This is a safe dish when it comes to spices. The flavor of Black pepper isn’t that strong when considering Indian food and mixed with cashews and cream makes it milder. So, this dish is perfect for people expecting mild and not too spicy food.
The curry does not have a lot of sauce and the sauce sticks to the chicken, so if you want to serve it with Rice, make some daal as well.
Let the water boil a little and add cubed onions, green chilies, and cashews to the water.
Let it boil for 10-12 minutes till the onions and cashews start looking a little soft.
Let everything cool down and add it to a blender.
Make a puree of the onion, cashew, and chilies.
Add Olive oil/Ghee to a pan and add cardamom, cloves, bay leaves, and cinnamon stick to the pan. Saute for 1 minute.
Add the onion-cashew-chilies to the pan and saute for 5 minutes on low to medium flame.
Add the ginger garlic paste and saute for another 2-3 minutes till the raw smell of ginger garlic paste goes away.
Add salt, cumin powder, coriander powder, and turmeric powder. Cook till the oil separates.
Add the Chicken and mix well. Cook for 10 minutes till the chicken is half cooked.
Add black pepper and white pepper. Mix well.
Add yogurt and mix well.
Add a little water, around 1 cup so the curry doesn’t look too dry. Let it cook on medium heat. Let the spices blend in well with the chicken.
Add the kasoori methi and mix.
Add in dry red chilies. they will get soft while being cooked with the sauce. Cook for another 4-5 minutes.
Turn off the heat. Add the heavy cream. Serve hot/warm.
This curry is mild and if you want to spice it up a little, add a little more pepper.