Black pepper powder
Fresh coriander leaves
1 1/2 tablespoons
Deskin the chicken and cut into small pieces. Boil the cashewnuts in half a cup of water and make a paste using the pineapple juice.
Heat ghee in a pan. Add ginger paste, garlic paste, pepper powder, green chillies and chicken. Sauté for two minutes and add half a cup of water. Stir well and continue cooking. When the chicken is almost done, add cashewnut paste, cinnamon powder, salt and mix well.
When chicken is done, serve hot garnished with coriander leaves.