PREPARATION

1. Heat 80 milliliters oil in a skillet, add 400 grams onions and fry till translucent or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. In a mixing bowl, add 1 kilogram chicken, 200 grams yogurt, fried onions, 1 teaspoon salt and mix it well.
4. Marinate for 2 hours.
5. In a bowl, add 30 grams poppy seeds, 60 milliliters water and soak for 2 hours.
6. Transfer this into a blender and blend it into a smooth paste. Keep aside.
7. In a another bowl, add 100 grams cashews, 200 milliliters water and soak for 2 hours.
8. Transfer this into a blender and blend it into a smooth paste. Keep aside.
9. Heat 30 grams ghee in a heavy skillet, add 1 teaspoon cumin, 6 pods cloves, 4 pods green cardamom, 2 pods black cardamom, 1 bay leaf and stir for 1 - 2 minutes.
10. Then, add 100 grams onions paste and cook for 3 - 5 minutes on medium heat or until it turns golden brown in color.
11. Add 2 tablespoons ginger garlic paste and Stir well.
12. Now, add the blended poppy seeds paste, cashews paste and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Add 1 teaspoon turmeric and stir well.
15. Then, add 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon salt and mix it well.
16. Add 100 milliliters water and mix it again.
17. Bring it to a boil.
18. Now, add the marinated chicken in it and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 200 milliliters water and mix it well.
21. Bring it to a boil.
22. Add 1 teaspoon garam masala, 1 teaspoon green chili and mix it again.
23. Then, add 30 milliliters ghee and cover it with lid.
24. Cook for about 25 - 30 minutes on medium heat.
25. Open the lid and remove it from heat.
26. Garnish with coriander.
27. Serve hot with naan or rice.

Tomato Curry Chicken

Servings - 2 - 3

INGREDIENTS
Tomato puree - 320 grams
Salt - 1/2 teaspoon
Paprika - 1/2 teaspoon
Dried basil - 1 teaspoon
Ketchup - 50 grams
Chicken - 980 grams
Curd - 100 grams
Garlic - 1 1/2 tablespoons
Ginger - 1 1/2 tablespoons
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Chicken masala - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Charcoal
Ghee - 2 tablespoons
Cashews - 50 grams
Water - 150 milliliters, divided
Oil - 50 milliliters
Cumin - 1 teaspoon
Garlic - 1 tablespoon
Onion puree - 200 grams
Tomato puree - 400 grams
Leftover marinated mixture - 100 grams
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Coriander - 2 tablespoons