Grindcashewnuts andfried onions separately and keep aside.
Grind the leaves with ginger-garlic pastes, green chillies and mix with curd.
Marinate the chicken in this green masala and keep aside for at least half an hour.
In a pan, heat ghee/oil and add chicken. Fry till oil separates.
Add salt and turmeric and fry for a few minutes.
Add a cup of water, cover and cook till the chicken is cooked through.
Add the powdered masala, cashew paste and fried onion paste and mix well.
When the curry boils, add the cream and mix.
Switch off the heat and transfer to a serving dish.
Your yummy Hara Murg Masala is ready to be devoured with roti/chapathi or rice.