PREPARATION

1. In a bowl, add 2 tablespoons almonds, 1 tablespoon poppy seeds, 80 milliliters water and soak for 20 minutes.

2. Transfer this into a blender and blend it into a smooth paste. Keep aside.

3. In a bowl, add 180 grams yogurt, 40 grams gram flour and mix it well. Keep aside.

4. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon caraway seeds, 4 pods cloves, 2 pods cardamom, 1/4 teaspoon black peppercorns, 1 bay leaf and stir for 1 - 2 minutes.

5. Then, add 1 1/2 tablespoons ginger garlic paste, 170 grams onions and fry till translucent or until it turns golden brown in color.

6. Now, add 260 grams tomato puree, 2 teaspoons green chili and mix it well.

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

8. Add 80 milliliters water and mix it well.

9. Add 1 teaspoon turmeric and stir well.

10. Then, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

11. Now, add 700 grams chicken and mix it again.

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

13. Add the prepared gram flour mixture and mix it well.

14. Add the blended almond mixture, 90 milliliters milk and mix it again.

15. Then, add 220 milliliters and mix it well

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

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

18. Add 1 teaspoon garam masala and mix it well.

19. Again cover it with lid and cook for about 15 - 20 minutes on medium heat.

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

21. Garnish with coriander.

22. Serve hot.