PREPARATION

1. Take a pan, add 1 teaspoon coriander seeds, 5 black peppercorns, 2 pods cloves, 1 teaspoon fennel seeds and dry roast until it turns golden brown in color.

2. Transfer this into a mortar and crush it with the help of a pestle. Keep aside.

3. Heat 50 grams ghee in a heavy skillet, add 1 teaspoon nigella seeds, 2 tablespoons garlic, 2 1/2 tablespoons ginger and stir for 2 - 3 minutes.

4. Then, add 240 grams onions and fry till translucent or until it turns golden brown in color.

5. Now, add 300 grams tomato, 2 tablespoons green chili and saute until it turns soft and pulpy.

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

7. Add 2 tablespoons salt, 1 teaspoon red chili, 1 teaspoon paprika and mix it well.

8. Add 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon garam masala, prepared masala and mix it well.

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

10. Remove it from heat and transfer this into a blender.

11. Blend it into a smooth puree.

12. Transfer this puree into a heavy skillet and stir well.

13. Then, add 700 grams chicken and mix it well.

14. Add 1 teaspoon sugar and mix it again.

15. Cover it with lid and cook for about 15 - 20 minutes on medium heat.

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

17. Now, add 150 grams fresh ream, 2 tablespoons dry fenugreek leaves and mix it well.

18. Add 2 tablespoons coriander, 50 grams ginger and mix it well.

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

20. Garnish with coriander.

21. Serve hot with rice or naan.