Reduce heat to low and simmer for 15 minutes stirring frequently. Melt butter in a medium saucepan over medium heat. Cook chicken until lightly browned about 10 minutes. Reduce heat and season with 1 teaspoon garam masala and cayenne. Heat 1 tablespoon oil in a large heavy skillt over medium heat.
Saute shallot and onion until soft and translucent. Place a large skillet over medium high heat and melt 1 tablespoons butter. Add the cashews to the sauce and cook for 5 to 10 minutes or until thickened. Stir in butter lemon juice ginger garlic paste 1 teaspoon garam masala chili powder cumin and bay leaf. Heat 1 tablespoon oil in a large saucepan over medium high heat.
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It was invented by kundan lal gujral who was the owner of a popular restaurant named moti mahal in delhi. Reduce heat to low and simmer for 15 minutes stirring frequently.
