Fry all the whole garam masala ingredients in a hot kadai for few minutes(no oil). Don't over fry them. Cool and grind coarsely. Store the remaining powder for future use. We only need 2 tsp for this recipe.
Clean chicken and cut into very small pieces. Marinate with chilly powder, turmeric , salt and curd for 1-2 hrs.
3)Heat a vessel and add oil and ghee.
Add the minced ginger and garlic paste and fry for half a min.
Add the sliced onion and fry till onion becomes soft.
Simmer the flame and fry till a spicy aroma comes out.
Add tomato paste and stir till it becomes a thick gravy and oil separates.
Add the marinated chicken. Cover and cook the chicken for 5 minutes. Mix it well.
Remove the lid and cook the chicken so that not much liquid remains in the vessel. Stir regularly.
Evaporate most of the liquid if present.
Add coriander leaves and fry till oil separates and gravy become dark(this is the secret of taste).
Add cashew paste. Mix it.
Switch off the flame and spread cubes of butter.
Serve hot with chappati or rice.