Chicken Mughlai

• Chicken: 1 kg, cut into pieces
• Oil: 3 tablespoons
• Onion: 2 large, finely chopped
• Ginger-garlic paste: 2 tablespoons
• Green chili peppers: 2-3, finely chopped
• Tomatoes: 2 medium-sized, finely chopped
• Cashew nuts: 1/2 cup, soaked in water for 30 minutes and then ground to a paste
• Heavy cream: 1/2 cup
• Yogurt: 1/2 cup, beaten
• Turmeric powder: 1/2 teaspoon
• Red chili powder: 1 teaspoon
• Coriander powder: 1 tablespoon
• Cumin powder: 1 teaspoon
• Garam masala powder: 1/2 teaspoon
• Salt: to taste
• Fresh cilantro leaves: for garnish

1. Heat oil in a pan over medium heat. Add onions and fry until they are golden brown.
2. Add ginger-garlic paste and green chili peppers. Fry for a few seconds until fragrant.
3. Add chicken pieces and mix well. Fry for 10-12 minutes until the chicken is lightly browned and cooked through.
4. Add chopped tomatoes and mix well. Cook until the tomatoes are soft and have formed a thick sauce.
5. Add cashew nut paste, heavy cream, beaten yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well.
6. Cover the pan with a lid and let the Mughlai chicken cook on low heat for 10-15 minutes, stirring occasionally. Add a little water if the gravy is too thick.
7. Garnish with fresh cilantro leaves and serve hot with naan or rice.

Your delicious Mughlai chicken is ready to enjoy!