Combine all the ingredients in a large bowl.

Marinate for at least 1 hour or up to 24 hours.

Preheat oven to 180 degrees Celsius or an outdoor grill. Lightly oil the baking pan/grill.

Cook chicken pieces for about 40-50 minutes.

Alternatively, you can pan fry the chicken.

In a pot/pan, heat up butter and oil.

Add onions and green chilies and fry till fragrant.

Add ginger and garlic paste and saute for a further 60 seconds.

Mix in all the spices and cook for a good 5 minutes.

Throw in the tomatoes, cashew nut paste, salt and half cup of water to the pan and cook on medium heat till the tomatoes have turned all mushy. This takes about 15 minutes.

Pour the cooked mixture in a blender or you can also use a handheld blender. If you prefer a chunkier gravy, feel free to skip this step. It would still be delicious.

If you are going to blend the mixture, process/blend until a smooth consistency.

Return the sauce to the pan and add the chicken pieces.

Stirring occasionally, throw in the cilantro and cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking)

Garnish with more cilantro.