Marinate the cut chicken (cut chicken into small pieces) with salt, chilli powder, ginger garlic paste and curd, keep aside for 20 min.

In a pan, roast pepper, cashew nut, coriander powder and jeera.

In another pan, take 2 tbsp of oil and stir the finely chopped onion till golden brown.

Grind the onion with the roasted spice with little water to form a paste.

In a pan put 1 tbsp oil and add the paste (stir till oil appears on the top, which shows the paste is cooked).

Add the marinated chicken and add the tomato puree and half cup of water.

Keep it over a low flame for about 10 min.

Add a pinch of sugar and finally add the chopped coriander leaves.

:- Serve it hot with Roti