PREPARATION

1. In a blender, add 60 grams peanuts, 60 grams cashews and blend it into a fine powder.

2. Heat 60 milliliters ghee in a heavy skillet, add 200 grams onions and fry till translucent.

3. Add 3 tablespoons ginger paste, 3 tablespoons garlic paste and saute for 2 - 3 minutes.

4. Add 1 teaspoon green chili, 1 teaspoon turmeric and stir well.

5. Add 2 1/2 teaspoons salt, blended powder and mix it well.

6. Then, add 130 milliliters coconut milk and mix it again.

7. Cook for 3 - 5 minutes on medium heat.

8. Now, add 300 grams whisked yogurt and mix it well.

9. Add 1 kilogram chicken legs and thighs, 200 milliliters water and mix it well.

10. Cover it with lid and cook for about 15 - 20 minutes.

11. Open the lid and give it nice stir.

12. Bring it to a boil.

13. Then, add 1 teaspoon garam masala, 1 tablespoon lemon juice, 1 tablespoon dry fenugreek and mxi it well.

14. Cook for another 3 - 5 minutes.

15. Garnish with coriander.

16. Serve hot with roti or naan.