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.

Chicken 555 Gravy

Servings - 2 - 3

INGREDIENTS
Boneless chicken - 800 grams
Tandoori chicken powder - 1 tablespoon
Chaat masala - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Salt - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Lemon jucie - 2 teaspoons
Corn flour - 30 grams
All purpose flour - 1 teaspoon
Oil - for frying
Butter - 40 milliliters
Cumin - 1 teaspoon
Fenugreek leaves - 30 grams
Onions - 80 grams
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 tablespoon
Sugar - 1/2 teaspoon
Salt - 1 teaspoon
Tomato puree - 150 grams
Dry fenugreek leaves - 1 tablespoon
Red chili - 1 teaspoon
Water - 200 milliiters
Fresh cream - 100 grams