PREPARATION

1. Heat 1 teaspoon ghee in a pan, add 35 grams cashews and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender.
3. Add 100 grams coconut, 50 grams roasted sesame seeds, 100 milliliters water and blend it into a paste.
4. Heat 1 1/2 tablespoons oil in a heavy skillet, add 800 grams chicken and mix it well.
5. Cook for 8 - 10 minutes on medium heat or until the chicken is fully cooked.
6. Remove it from heat and keep aside.
7. Heat 1 tablespoon oil in a another heavy skillet, add 2 bay leaf, 5 pods green cardamom, 4 pods cloves, 1 pod black cardamom, 1 cinnamon stick, 1 teaspoon cumin and stir well.
8. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
9. Add 1 1/2 teaspoons salt and mix it well.
10. Add 2 tablespoons ginger garlic paste, 2 tablespoons green chili and mix it well.
11. Cook for 3 - 5 minutes on medium heat.
12. Now, add the blended cashew paste in it and mix it well.
13. Add 3/4 teaspoon red chili, 1/2 teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon cumin powder and mix it well.
14. Add 200 milliliters water and mix it again.
15. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add the cooked chicken in it and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1 teaspoon garam masala and mix it well.
20. Cook for another 5 - 7 minutes on medium heat.
21. Add 1 1/2 tablespoons coriander and mix it well.
22. Remove it from heat.
23. Serve hot.