PREPARATION

1. In a mixing bowl, add 600 grams boneless chicken, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 25 grams yogurt and mix it well.

2. Marinate the chicken for 2 hours.

3. Heat 2 tablespoons oil in a pot, add 400 grams onions and fry for 2 - 3 minutes.

4. Add 2 tablespoons garlic, 1 1/2 tablespoons ginger and stir well.

5. Cover it with lid and cook for 15 minutes.

6. Add 1/2 teaspoon crushed cardamom and mix it well.

7. Then, add 1/2 teaspoon turmeric and stir well.

8. Now, add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 1/4 teaspoon red chili, 1 bay leaf, 4 pods cloves, 1/4 teaspoon saffron, 2 teaspoons sugar, 1/2 teaspoon salt and mix it well. Cook for 3 - 5 minutes.

9. Add 300 milliliters watered mix it well.

10. Cover it with lid and cook for 10 minutes.

11. Transfer this mixture into a blender and blend it into a smooth puree.

12. Transfer this puree into a pot and stir well.

13. Add the marinated chicken in it and mix well.

14. Cook for 3 - 5 minutes.

15. Add 55 grams fresh cream and mix it well.

16. Garnish with coriander.

17. Serve hot.