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.