PREPARATION

1. Take a pan, add 5 dry red chili, 1 teaspoon black cumin, 2 pods green cardamom, 10 black peppercorns, 1 tablespoon coriander seeds and dry roast for 3 - 5 minutes or until it turns golden brown in color.

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

3. Blend it into a fine powder.

4. In a mixing bowl, add 200 grams curd, 180 grams fresh cream and mix it well.

5. Keep aside.

6. Heat 50 grams ghee in a heavy skillet, add 200 grams onions and fry till translucent or until it turns golden brown in color.

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

8. Then, add 1 kilogram chicken and mix it well.

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

10. Add 1 teaspoon salt, 1 teaspoon turmeric and mix it well.

11. Now, add 250 grams tomato, blended spices, 200 milliliters chicken stock and mix it well.

12. Cover it with lid and cook for about 20 - 25 minutes.

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

14. Add cream mixture and mix it well.

15. Add 1 tablespoon green chili, 1 tablespoon dry fenugreek leaves, 1 teaspoon garam masala and mix it well.

16. Cook for 8 - 10 minutes on medium heat.

17. Remove it from heat.

18. Garnish with coriander.

19. Serve hot.