Apply salt, Turmeric, and Ginger Garlic paste to chicken pieces and let it marinate for at least 30 minutes.
Roast the ingredients for Masala Powder on very low flame till a fine aroma wafts. Remember to add Coconut and Khuskhus at the very end to the pan.
Grind the roasted masala ingredients to a fine powder after they cool down.
Add water to the marinated chicken and boil in a Pressure Cooker on a high flame. Put the flame off after two whistles are heard. Let the steam escape.
Heat oil and fry the cashews to a golden brown. Keep aside.
In the same oil, put in the Curry leaves and Ginger Garlic paste. Add the chicken pieces along with the water (Stock) and fry till golden brown. Take care to stir so that it doesn’t stick and burn at the bottom.
It will take approximately 20 minutes for the chicken pieces to turn into light golden brown. At that time, add Chilli powder, salt, the roasted and ground masala powder, and the fried Cashew nuts. Fry just for 2-3 minutes and take down.