Marinate the chicken in ginger and
garlic pastes, salt, chili powder and lemon juice for an hour.
Skewer the drumsticks and roast in
a tandoori till half done.
Combine the onion paste, tomato
purée along with the chicken stock in a wok.
Cook on moderate heat, stirring
continuously, till it reaches a sauce like consistency.
Strain the sauce through a muslin
cloth and keep aside.
In a separate wok, heat butter (4
tsp), add coriander powder and chicken drumsticks, sauté for 3-4
minutes, add the sauce and cook for another 3-4 minutes.
Transfer to a serving bowl and
keep aside.
Melt the remaining butter in a
small pan.
Add the green chilies and sauté
briefly.
Add the cashew nuts and cream,
pour over the prepared drumsticks.
Sprinkle saffron over the
cashew-cream paste.
Serve hot, accompanied by any
Indian bread of your choice.