10" round, 3" deep dish with cover

1 chicken (800 gm - 1 kg) - cut into pieces of your choice (preferably boneless)

 1 small onion

3-4 flakes garlic 

1/2" piece ginger 4 large tomatoes

1 tsp garam masala, 1/2 tsp dhania (coriander) powder 

1/2 tsp jeera (cumin) powder

1-1 and half tsp red chilli powder (according to taste) 

1 tsp sugar

1 tsp kasoori methi (dry fenugreek leaves) 

1 and half tsp salt (according to taste)

3 tbsp cashewnuts - ground to a paste 

100 gms  (1/2 cup) beaten malai or cream 

3 tbsp oil, a little orange red colour

GARNISHING 

some kasoori methi, a few cashewnut pieces

1. Cut & blend tomatoes well in a blender to a puree. 

2. Grind fogether onion, garlic & ginger to a paste.

3. In the dish, mix oil and onion paste.

4. Micro high uncovered 4 minutes.

5. Add tomato puree, garam masala, jeera powder, dhania powder, red chilli powder, sugar,
    chicken & methi.

6. Micro high covered 6 minutes.

7. Add salt, orange red colour, cashewnut paste. Micro high uncovered 2 minutes.

8. Add malai or cream. Mix well.

9. Micro high uncovered 2 minutes.

10. Let stand 1-2 minutes. Sprinkle methi & cashewnut pieces on top & serve hot.