PREPARATION

1. Heat 60 milliliters oil in a skillet, add 300 grams onions and fry till dark golden brown in color.

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

3. Blend it into a smooth paste.

4. Keep aside.

5. Heat 35 milliliters oil in a heavy skillet, add 680 grams chicken and mix it well.

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

7. Add 1 bay leaf, 1 cinnamon stick, 10 black peppercorns, 1 pod black cardamom, 5 pods green cardamom, 5 pods cloves and mix it well.

8. Then, add 300 grams curd and mix it well.

9. Add 1 tablespoon garlic paste, 1 tablespoon ginger paste and mix it well.

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

11. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/8 teaspoon nutmeg powder, 1/4 teaspoon mace, 1 teaspoon garam masala and mix it well.

12. Now, add the blended onions and mix it well.

13. Cover it with lid and cook for about 10 - 15 minutes on medium heat.

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

15. Add 1/4 teaspoon kewra essence and mix it well.

16. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.

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

18. Garnish with coriander.

19. Serve hot.