PREPARATION

1. In a blender, add 300 grams yogurt, 1 teaspoon green chili, 1 teaspoon ginger, 1 1/2 teaspoons coriander seeds, 1 teaspoon cumin, 1 teaspoon turmeric, 10 black peppercorns, 8 pods cloves, 25 grams cashews and blend it

into a smooth paste.

2. Heat 50 grams ghee in a heavy skillet, add 200 grams onions and fry till translucent.

3. Add 700 grams chicken and mix it well.

4. Cook for 7 - 10 minutes on medium heat.

5. Now, add the blended paste in it and mix it well.

6. Add 1 1/2 tablespoons coriander and mix it again.

7. Bring it to a boil.

8. Cook or another 5 - 7 minutes on medium heat.

9. Add 2 teaspoons salt, 1 teaspoon coriander powder, 1 teaspoon garam masala, 3/4 teaspoon red chili and mix it well.

10. Cover it with lid and cook for 8 - 10 minutes on medium heat.

11. Open the lid and give it a nice stir.

12. Then, add 100 milliliters milk and mxi it well.

13. Now, add 100 milliliters fresh cream and mix it again.

14. Bring it to a boil.

15. Cook for 5 - 7 minutes on medium heat or until the chicken is cooked through.

16. Garnish with onion slices and coriander.

17. Serve hot.