Heat 2 tbsp. oil in a pan and shallow fry the chicken pieces till light brown. Keep aside. Add the remaining oil and temper with the bay leaves, cinnamon, cardamoms and cloves.
Next fry the onion paste and the ginger-garlic paste till light brown.
Add the yoghurt. Continue to stir till it leaves the sides of the pan.
Now add the Cashew paste, pepper powder, coriander-cumin powder and garam masala powder. Saute well for 2 minutes.
Add the fried chicken, salt......
...... coriander leaves and 1 cup water.
Cover and cook till the Chicken is tender and the consistency is slightly thick. Add rose water.
Garnish with coriander leaves and green chilies. Serve with either rice or chapattis.
