Firstly, in a pan, add oil and heat it.

Add chopped onions, kaju, badam and saute the onions until they turn slight golden color.

After onions are cooked well, add chopped tomatoes into it and cook until the tomatoes turn soft.

Switch off the flame.

Cool down the masala.

Take a blending jar, add the masala, and blend the masala into a fine smooth paste by adding little water or milk.

Keep the masala aside for later use.

Take a wok, add oil and heat it.

Into it add whole garam masala such as cloves, dalchini, elaichi.

Add ginger garlic paste and saute until raw smell disappears.

Add the chicken into it and roast well until color of chicken changes.

Add salt as per taste, red chilli powder, turmeric powder, mix well, cook and roast the chicken for 10 minutes until oil starts releasing.

Add yogurt and cook for 5 minutes.

Add the blended onion tomato kaju badam paste into the chicken and mix well.

Cook this gravy for 10-15 minutes on low flame or until the masala is cooked well and starts leaving oil at the sides.

Check if the chicken is tenderized.

Cook for some more time until chicken gets tendered.

Add milk into the chicken gravy, mix.

Add malai/cream into the chicken gravy and mix well.

Add salt as per taste if required.

Cook the gravy for few minutes on low flame.

Crush kasoori methi and add into the chicken curry.

Also add some freshly chopped coriander leaves and mix.

Cook for few minutes on low flame and switch off the flame.

Serve hot with roti, paratha or steamed rice.