• Marinate the chicken in the marinade for one hour
• Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
• In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
• Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
• Add the butter, cream and chicken. Mix well and cook until it is done.
• Garnish with cilantro

2 (12-oz.) cans refrigerated biscuits
1 (9-oz.) pkg. (2 cups) frozen cooked southwestern-seasoned chicken breast strips, thawed & diced
1 (4.5-oz.) can chopped green chiles
4 oz. (1 cup) shredded Monterey Jack
cheese
1 tbsp. instant minced onion
1 cup thick 'n chunky salsa
Fresh cilantro sprigs 

• Heat oven to 400ï؟½ F. Spray 20 muffin cups with nonstick cooking spray.
• Separate dough into 20 biscuits. Place 1 biscuit in each sprayed muffin cup; press to cover bottom and sides of cup.
• In a medium bowl, combine chicken, chiles, cheese, onion and salsa; mix well. Spoon 2 tbsps of this mixture into each dough-lined cup; gently press mixture with back of spoon.
• Bake at 400ï؟½ F. for 13 to 18 minutes or until edges are golden brown. Remove from muffin cups. Serve warm garnished with cilantro sprigs.
• Tip: These tasty snacks can turn into dinner on a warm summer night. Just add some fresh melon slices or berries to the meal to round out the spicy flavors.
  Makes 20 snacks
  Preparation time: 30 minutes