Chicken Mughlai

Ingredients
Chicken (cut into medium pieces)-1 1/2 kg
Ginger-1 1/2tbsp
Garlic-1 1/2tbsp
Green chillies-4nos
Onions(big)-3 to 4nos
Turmeric powder-1/2tsp
Chilli powder-1tsp
Coriander powder-1/2tsp
Salt to taste
Tomato-2nos
Butter-50 gm
Kasoori methi (dried fenugreek leaves)-1/2tsp
Cumin(Jeerakam) powder-1/2tsp
Garam masala-1/2tsp
Cashew nuts-50gms
Egg-1
Fresh cream-1/2cup
Coriander leaves-a bunch

Method
Heat  1  tbsp oil  in a pan. Add chopped ginger, garlic and the green chillies .  Add the chopped onions and  stir well. Once the onions turns slightly brown, add turmeric powder, chilli powder and coriander powder to it. Once the raw smell leaves,add the tomatoes and cook .  switch-off the stove and keep it aside to cool.

When the masala cools down grind them to a fine paste. In another pan, add the chicken pieces, mix with the ground masala . Add a pinch of salt, cover with a lid   and cook till the chicken is soft. Add hot water if needed. In another pan, melt the butter. Reduce the flame and add kasoori methi, jeera powder and garam masala to it. To this, add the cooked chicken with the gravy. Soak the cashew nuts in water for few minutes.Make the cashew nuts to a thick paste and add to the curry and bring to boil. Beat the egg well and mix it with the fresh cream. Add this egg-fresh cream mixture to the curry.combine well and keep on a low flame for  few seconds..  Garnish with corriander leaves on top..
Serve with Roti ,Nan or paratha.