For 4 servings:
For the chicken
1kg bone-less chicken leg, cut to bite-size
500ml Hung curd (yoghurt left to strain in a cheese cloth)
10 tsp red chilli powder
10 tbsp garlic ginger paste
Sea salt
For the sauce
1litre tomato puree
500g cashew paste (soak nuts in a little water and blend)
10 tsp kasturi methi
20 tsp honey
10 tsp ginger garlic paste
10 tsp red chilli powder
Some oil