PREPARATION

1. In a blender, add 80 grams coriander, 1 1/2 teaspoons poppy seeds, 50 grams cashews, 200 grams yogurt, 35 grams coconut, 1 teaspoon salt, 1/2 teaspoon red chili, 2 tablespoons lemon juice, 1 1/2 tablespoons green chili,

1/2 teaspoons eager, 50 milliliters water and blend it into a paste.

2. In a mixing bowl, add 770 grams boneless chicken, blended paste and mix it well.

3. Marinate for 2 - 3 hours.

4. Heat 55 milliliters ghee in a heavy skillet, add 2 cinnamon stick, 4 pods cloves, 10 black peppercorns, 2 bay leaf, 2 pods green cardamom, 1 teaspoon cumin seeds and stir well.

5. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.

6. Add 1 teaspoon salt, 2 tablespoons ginger garlic paste and stir well.

7. Now, add 110 grams tomato and saute until it turns soft and pulpy.

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

9. Add 1 teaspoon red chili, 1/2 teaspoon turmeric , 2 tablespoons coriander powder, 1 teaspoon cumin powder and mix it well.

10. Then, add the marinated chicken and mix it well.

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

12. Add 100 milliliters water and mix it well.

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

14. Open the lid, add the leftover marinated mixture and mix it well.

15. Now, add 170 milliliters coconut milk and mix it well.

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

17. Add 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well.

18. Cook for another 3 - 5 minutes on medium heat.

19. Remove it from heat.

20. Garnish with green chili.

21. Serve hot.