1. Mix chicken mince with cinnamon powder and one tsp salt. Divide into equal-sized portions (approx 10) and shape into koftas (balls). Keep aside.
2. Heat oil in a pan, add onion paste and cook till it turns pink.
3. Add ginger-garlic paste and fry for a minute.
4. Add red chilli powder and coriander powder.
5. Now, stir in tomato puree and cashewnut paste dissolved in some water.
6. Cook for five minutes on high, stirring constantly.
7. Add one and half cups of water, bring to a boil.
8. Add chicken koftas, cover and cook for ten minutes, stirring now and then.
9. Add garam masala powder and check seasoning.
10. Simmer for three minutes.
11. Add fresh cream, stir and serve with naan.

Image: Flickr/creativecommons Shashi Bellamkonda