Chicken Cashew curry

Ingredients:
Chicken - 1/2 kg
Onion - 3
Tomato - 6
Cashew (full) - 20
Somph (fennel seeds) - 2tsp
Cinnamon - 1/2 inch
Cloves - 5
Maratti mokku - small piece
Milk cream - 1/2 cup
chilli powder - 1 tsp
Salt for taste
Oil

For the marinade:
Ginger garlic paste - 2 tsp
Dhaniya powder - 1 tsp
Chilli powder - 2 tsp
Salt - 1 tsp
Turmeric powder - 1/2 tsp

Method:
Marinate the chicken with the marinade and keep aside for atleast an hour.
Heat oil in a pan. Add the somph and let it splutter. Add the finely chopped onion and saute until soft. Powder and add the cinnamon, cloves and maratti mokku. Finely chop and add the tomatoes, salt and turmeric powder and mix well. Let it simmer until the tomatoes are cooked and soft. Switch off the stove and let the mixture cool. Then make it into a paste in a blender. Also make a paste of the cashews.
Transfer the tomato mixture into the pan and switch on the flame. Add the cashew paste and mix well. Add chilli powder and salt. Add half a cup of milk cream. Mix in the marinated chicken and let in simmer for 15 min. Garnish with coriander leaves and serve with rice or roti.