Cut the chicken into bite-sized pieces and rinse with water.

Drain well and massage with salt and pepper.

Mince the ginger and garlic.

Crush the cashew nuts into a fine powder, then mix with 1-2 teaspoons of water to form a paste.

Heat a frying pan and cook the chicken until browned. Set aside.

In the same pan, heat vegetable oil over medium heat.

Add cinnamon powder, cardamom, black pepper, clove, and bay leaf and mix with the oil.

Add the ginger and garlic, being careful not to burn the spices.

Add canned or minced tomatoes and mix well with the spices.

Stir for about 5 minutes.

Add 100 ml of water and bring to a boil.

Cover and simmer for 20 minutes over low heat, stirring occasionally.

Remove the lid during the last 5 minutes and continue simmering.

Add the cashew nut paste, sugar, salt, and garam masala.

Stir for about 3 minutes over low heat.

Add butter (optional) and let it melt while stirring.

Add the cooked chicken and mix well.

Add the heavy cream and mix until well incorporated.

Simmer for 2-3 minutes.

Remove the clove, cardamom, and bay leaf before serving.

Garnish with cashew nuts, heavy cream, or coriander leaves.

Optional: For tandoori-style chicken, mix lemon juice, grated ginger, garlic, chili pepper, vegetable oil, and yogurt.

Marinate the chicken in the fridge for at least 3 hours.

Grill in a 180C oven for 15-20 minutes and add to the curry in Step 17.