Chicken / Mutton / Paneer Lababdaar

This is a superrr delicious  mughlai gravy u guys  r going to love  in sha Allah, it’s a thick gravy to serve with naan or paratha  . Did not have time to click step pics and had to click directly  from vessel in hurry.
Marinate 750 gms of meat or paneer with salt , 4 tbsp dahi , 1 tsp garlic  paste,  half tsp red chilli  powder  , half tsp haldi powder,  half tsp dhanya powder  , half tsp black pepper powder and half tsp garam masala  powder  . Let marinate for an hour
In a kadhai put 1 cup water , salt, 3 roughly  chopped  tomatoes , 2 roughly  chopped  onions , 6 green chillies  , 10-12 cloves of garlic,  an inch of ginger , 8-10 cashews and boil for 5 mins . Let cool and grind it to a fine paste .
In the Same kadhai heat some oil and fry the meat pcs few at a time , just to give slight golden colour and remove  in  a plate . In the same oil put whole garam masala  and the prepared paste , half tsp red chilli  powder  , half tsp each of dhanya   zeera , garam masala  , haldi and black pepper  powder  . Saute really  well and add the fried meat pcs and a cup of water . Cover and cook till the meat is tender . Finally  add, 1 tsp honey,  half cup of cream , lots of chopped  coriander  , 1 tbsp kasoori  methi and cook for 2 mins . Serve hot with naan or paratha or chapati.