KBM CHICKEN CURRY

Heat 50ml Refined Oil in a kadhai on high flame. Sauté 1½ pieces of Onions finely chopped. Add 3 teaspoons of Ginger Garlic Paste. Add ⅓ cup Water. Add 1½ teaspoons KBM Kashmiri Red Chilli Powder. Add ½ teaspoon KBM Turmeric Powder. Add 1 Piece of Tomato freshly chopped. Add ⅓ cup Water. Add KBM Salt to taste. Add 4 pieces of Chicken legs. Add 4 teaspoons Tomato Paste. Add 1 teaspoon of KBM Chicken Masala. Keep stirring gently Cover it and let it cook on low flame. Keep stirring in the middle. Add ⅓ cup Water (Optional). Add some freshly chopped Coriander Leaves and Ginger Julieness. Cover again and cook for 20 minutes. Add 3 teaspoons Cashew Paste and cover it. Cook for 5 more minutes. Serve well garnished with freshly chopped Coriander Leaves and Ginger Julieness.