• Mix together yogurt, coriander powder, cumin powder, garam masala, turmeric and red chili powder in a bowl. Cut the chicken thighs into small pieces and add to the above mixture. Cover and let it marinate in the fridge overnight.
• Melt butter in a pan, roast onion till translucent. Transfer the onions in a food processor and grind with tomato puree and cashews to get a paste.
• In a heavy bottom pan melt butter, add ginger garlic paste, onion and tomato paste. Stir well and cook for 5 to 7 minutes till oil starts separating.
• Add marinated chicken, coriander powder and garam masala. Stir and coat the chicken pieces. Cook until the gravy thickens and chicken is soft and tender
• Season with salt. Cover and cook for another 10 min to let the flavor come together. Garnish with fresh coriander.
• Once cool shred the chicken with fork and mix.

Assembly

• Toast the bread apply garlic butter, spoon the chicken on top and Serve !!