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Begin by marinating the chicken thighs in plain yogurt, ginger garlic paste, and salt. Allow it to sit for a while to absorb the flavors.
In a pan, heat some oil and butter together. Add the sliced onions and sauté until soft, no colour.
Next, add the sliced ginger, sliced garlic, cashews and sliced green chillies to the pan. Cook until fragrant
Add the black pepper corn, green cardamoms, black cardamoms, and a cinnamon stick to the onion. Stir to mix the spices evenly.
Add salt and a cup hot water. Boil, cover and cook 12-15 mins
Remove hard Spices but leave in green cardamom and peppercorns.
Trn off heat and allow to come to room temperature, then blend
Brown off marinated chicken in separate pan with oil and butter
Let it simmer on low heat until the chicken is tender. Add julienne ginger
Once the chicken is cooked, stir through sauce. Finally add cream, fresh ground black pepper and kasuri meti leaves for added richness and flavor.
Finish with a sprinkle of garamasala and chopped coriander stems before serving.