The flavors of this chicken masala curry are out of this world!
Mix together the chili powder, turmeric, curds and salt. Add chicken pieces and marinate for 20 minutes in fridge.
While you wait, in a food processor, puree the cashews and milk and set aside.
In a dry frying pan, for 1 minute heat the cinnamon, cloves and curry leaves. Take them off the heat and using a spice grinder or mortar and pestle, grind these into a powder.
Heat 1 1/2 Tablespoons of oil in a large frying pan. Add onions and cook until golden.
Add ginger, garlic paste and cook another 3 minutes over medium.
Add coriander, cumin and pepper and fry for another minutes.
Add tomatoes and cook for 3-4 minutes. Cool and blend this into a paste and set aside.
Heat 1 1/2 tbsps oil in a large cooking pot and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
Add the ground tomato paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
Garnish with fresh coriander leaves.