Heat oil and butter in a pan and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and then add the onions. Fry till light brown.
Add ginger-garlic paste & all the powdered spices mixed with a little water.
Saute till oil separates.
Add tomato puree and tomato paste.
Then add the roasted cashew paste. Fry till dry.
Add the chicken tikka and combine everything well.
Add the beaten yoghurt. Cover and simmer for 2-3 minutes.
When done, add coriander leaves. Serve with steamed rice, jeera rice, plain Biryani, naan or tandoori roti.
