Heat about 3 tablespoon of oil inside a pan and add cashew nut, sauf, tablespoon of chopped garlic clove and ginger root, small onions and tomato plants and saut for 1-2 mintues.
Adding grated coconut, turmeric powder, coriander powder, red chilli powder and saut for an additional 1 mintue. Adding 4-5 tablespoon water and grind the masala right into a paste.
For that chicken first heat refined oil inside a pan after which add gotta garam masala. When the aroma starts coming add onions, eco-friendly chilli, curry leaves and chopped garlic clove. Fry up until the onions become golden brown.
Adding chicken, malabari masala paste and blend well. Saut for just two mintues.
Now add coconut milk and chopped tomato plants. Mix well and set the lid on.
Prepare on low flame for around 10 mintues. See if the chicken is becoming tender. Adding roasted garam masala and sauf powder. Finally garnish with barista and serve.