Ø 1 full sized chicken, cleaned, dried and cut into pieces of desired size
Ø 2 onions chopped
Ø 3 bay leaves
Ø 1 small pinch of saffron
Ø 6 grains of black pepper, powdered
Ø ½ tblsp poppy seeds, roasted and crushed
Ø 20 cashewnuts, crushed
Ø 6 green chillies chopped
Ø 6 cloves, powdered
Ø 6 cardamoms, crushed
Ø 1” long stick of cinnamon, powdered
Ø 1 cup of fresh cream (Malai)
Ø 1” piece ginger, fresh curd
Ø 6 tblsp ghee
Ø 15 almonds, blanched
Ø Salt to taste
Heat ghee, fry garlic, onions, and ginger till golden brown. Add to it garam masala mixture, i.e., poppy seeds, cardamoms, cloves, pepper corn, cinnamon and let the whole lot simmer for 5 to 10 minutes. Add to it chillies and chicken and cook for 5 to 7 minutes.
Now mix in sufficient quantity of water and bay leaves. Cover it and cook till tender. Add beaten curd, saffron and salt. Bring it to a boil and put in beaten cream or malai. Add cashewnuts and almonds. Cook at medium temperature till the gravy is thick and ghee begins to separate.
Garnish it with fresh, chopped coriander leaves if you like. To impart it a more aesthetic colour decorate it with fresh edible herbs. Serve it hot with nan or chapattis.
