Kashmiri Chicken Curry

1 kg chicken pieces
1 large onion, pureed
1 large tomato, diced
4 tablespoon ginger - garlic paste
2 tablespoon curd / yogurt
4 cardamoms
1 tablespoon red chilli powder
1 tablespoon cooking oil
1 tablespoon cashew nut paste
1 tablespoon almonds, slivered
2 tablespoon water
Salt to taste ( approximately 1 tablespoon )

On high heat, heat oil in a kadai and stir - fry the onions until light brown.

Add ginger - garlic paste, with red chilli powder and fry on a low heat for 3 - 4 minutes. Add cardamom pods.

After a minute, add chicken pieces, mix well so that they’re evenly coated in the mixture. Stir on a low heat for 15 minutes.

In a blender, mix water, yogurt, tomatoes and salt. Add this to chicken, cover and cook for half an hour.

Remove from heat and stir in the cashew nut paste.

Serve hot with rice, garnished with the almond slivers.