PREPARATION

1. In a mixing bowl, add 800 grams chicken, 1 1/2 teaspoons ginger paste, 1 1/2 teaspoons garlic paste, 1 teaspoon salt and mix it well.

2. Marinate the chicken for 15 - 20 minutes.

3. In a bowl, add 45 grams cashews, 2 tablespoons melon seeds, 60 milliliters warm water and soak for about 20 minutes.

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

5. Heat 35 milliliters oil in a skillet, add 1 teaspoon caraway seeds, 4 pods green cardamom, 1 pod black cardamom, 4 pods cloves, 1 bay leaf, 1 teaspoon mace, 1 inch cinnamon stick and stir for 2 -3 minutes on medium heat.

6. Then, add 120 grams onions, 1 1/2 teaspoons green chili and fry till translucent or until it turns golden brown in color.

7. Now, add the marinated chicken in it and mix it well.

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

9. Add 1/2 teaspoons turmeric and stir well.

10. Add 1 1/2 teaspoons red chili, 1/2 teaspoon salt, 2 teaspoons coriander powder, 1 teaspoon black pepper and mix it well.

11. Then, add 90 grams curd and mix it well.

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

13. Now, add 250 milliliters water and mix it well.

14. Bring it to a boil.

15. Add 2 tablespoons dried fenugreek leaves and mix it well.

16. Cover it with lid and cook for about 10 - 12 minutes on medium heat.

17. Open the lid, add 60 grams fresh cream, blended cashew paste and mxi t well.

18. Bring it to a boil.

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

20. Garnish with dried fenugreek leaves.

21. Serve hot with naan or rice.