1: Marinate chicken with yogurt for 30 minutes.
2: Fry ghee and whole spices for 1-2 minutes.
3: Add ginger, garlic, onion paste, and green chilies. Fry until golden brown.
4: Add chicken, sauté for 2 minutes, then add cashew nut paste.
5: Cook over medium heat for 3-4 minutes. Cover and reduce heat to low.
6: Add potatoes, beresta, ghee, and roasted cumin powder. Cook until potatoes are done.
7: Turn off heat, add green chilies, and cover.
8: Serve with Pulao or Porota.
