Add coriander, garam masala, kasuri methi and chilli powder. Mix properly, let it boil, then add salt
Add cashew/almond-milk paste, stir properly, and then put chicken. Mix well
Cook until the gravy is dry
Add water, stir, cover the pan and cook for about 20 minutes or until the chicken is tender. Remember to stir after every few minutes. You can adjust the consistency of the gravy with water
Garnish with coriander and green chilli. Serve hot with rice or roti