Boil the chicken with 1 tbsp ginger garlic paste and salt. Keep it aside.
Grind the following to a paste:3 tbsp cashewa pod of coriandera pod of mint leaves7 to 8 green chilliesa little vinegar
Then in a pan take 2 to 3 tbsp oil, add the ground masala and let it cook till the oil floats then add the chicken with the stock and let it cook for 5 minutes
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