Cut the chicken thighs into small pieces and season with salt and pepper.

Heat a skillet over medium heat. Then cook the chicken in batches till golden brown on both sides and cooked through.

Once it cools, use a fork or your hand to shred it.

Heat butter in a pan, add ginger-garlic paste and jalapeno and cook for 2 minutes. Add onions and sauté till golden.

Mix in the tomatoes and cook till soft. Toss in the dry spices: coriander powder, garam masala, red chili powder, turmeric, salt, along with the cashews and cook for 5 to 7 minutes. Keep aside to cool. Transfer it in a food processor add heavy cream and make a fine paste.

Mix the flour, sugar and salt. Add the yeast to this mixture and knead slowly to form soft dough.

The key to making a great crust is the proper kneading technique. The technique is folding and kneading with the heal of your palm till the dough is smooth and elastic.

Apply oil on the dough. Divide it into equal portions

Turn the dough out on a lightly floured surface and stretch to desired thickness. Prick the base with fork to avoid bursting.

Evenly spread the sauce and top with the shredded chicken and the toppings of your choice

Bake in the oven at 350 F for 20 mins until crust is golden brown.

Slice and enjoy.