PREPARATION

1. In a pan add, 200 grams onions, 500 milliliters water and bring it to boil for 5 - 7 minutes.

2. Transfer it to a blender and blend it to Smooth paste.

3. In a mixing bowl, add 80 grams pistachios, 400 milliliters hot water and soak for 10 minutes.

4. Now, transfer it to a blender, add 10 grams green chili, 10 grams coriander and blend it to smooth paste.

5. Heat 50 milliliters ghee in a heavy skillet, add blended onion paste and saute for 3 - 4 minutes until the oil starts separating.

6. Add, 1 tablespoon ginger paste, 1 tablespoon garlic paste and saute for 1 - 2 minutes.

7. Now, add 1 tablespoon coriander powder, 1/2 teaspoon black pepper, 1 teaspoon salt and mix well.

8. Then, add blended paste and cook for 1 - 2 minutes.

9. Add 1 kilogram chicken and saute for 2 minutes.

10. Now, add 200 milliters water and simmer for 4 -5 minutes.

11. Add 120 grams curd and mix well.

12. Cover it with lid and cook for 25 minutes.

13. Now, add 200 milliliters fresh cream and stir well.

14. Then, add 1 teaspoon garam masala and mix it well.

15. Garnish with ginger julienne and coriander.

16. Serve.