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.
