PREPARATION

1. In a bowl, add 2 tablespoons almonds, 1/2 tablespoon melon seeds, 100 milliliters milk and soak for 30 minutes.
2. In a blender, add 20 grams pomegranate, 2 tablespoons mint, prepared mixture and blend it into a puree.
3. In a mixing bowl, add 1 kilogram chicken, 1/4 teaspoon nutmeg powder, 1 teaspoon black pepper, 1 teaspoon paprika, 1 tablespoon ginger garlic paste, 1 tablespoon oil, 100 grams yogurt, blended mixture and mix it well.
4. Marinate for 2 hours.
5. Heat 3 tablespoons oil in a heavy skillet, add 1 teaspoon cumin, 2 bay leaf, 1 pod black cardamom, 1 cinnamon stick, 1/2 teaspoon mace and stir for 1 - 2 minutes.
6. Then, add 300 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 2 teaspoons salt and mix it well.
8. Add 1/2 teaspoon turmeric, 1 tablespoon coriander powder, 1 tablespoon chicken masala and mix it well.
9. Now, add the marinated chicken and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Cover it with lid and cook for about 20 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Add 160 milliliters tomato puree and mix it well.
14. Then, add 100 milliliters water and mix it again.
15. Again cover it with lid and cook for about 25 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Now, add 100 milliliters fresh cream, 1 tablespoon dry fenugreek leaves and mix it well.
18. Cook for 3 - 5 minutes on medium heat.
19. Add 1 tablespoon coriander and mix it well.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve hot.