Ingredients:
For marination-
1 kg whole chicken; cut into pieces of desired size,
4 tbsp thick curd / yogurt,
1-2 tbsp ginger-garlic paste
1/2 tsp turmeric powder,
1 tsp jeera (cumin) powder,
1 tsp red chilli powder,
2 tbsp chopped coriander leaves,
Salt to taste.
For the gravy-
2 medium size onions, ground to paste,
2 green chillies; finely chopped,
3/4 tsp red chilli powder
A handful of coriander leaves; ground to paste,
8-10 cashew nuts,
7-8 almonds, soaked in water overnight or soaked in warm water for 30 minutes,
1 tsp khus khus (poppy seeds),
2 tsp magaj (pumpkin seeds),
1/2 cup fresh cream; beaten,
2 tejpatta (bay leaves),
5 laung (cloves),
3 1″ dalchini (cinnamon) sticks,
4 small pieces of dagad phool,
Salt to taste,
Oil for frying,
Water.
Method:
Wash the chicken and mix the other ingredients of marinade in a bowl, let the chicken marinate in it overnight (for best results) or atleast 4-5 hours. Soak the cashew nuts, poppy seeds and pumpkin seeds in warm water for 15 minutes, then grind them along with almonds to a smooth paste. Heat little oil in a pan, drop the chicken pieces into it and fry till they are almost cooked.
Heat 3 tbsp oil in a wok, add bay leaves, cloves, stone flower, fry for a minute and then add the ground onion paste to it. Saute the onion paste for around 10 minutes on a low flame till it gets cooked. Then add green chillies, red chilli powder and coriander paste, mix and fry for a minute. Then add the ground cashew-almond-poppy seeds-pumpkin seeds paste and mix well. Fry this gravy for 2 minutes. Then add enough water and bring to boil once. Add the beaten cream, mix and drop the fried chicken pieces into the gravy. Mix well, cover and cook for 15 minutes on low-medium flame. Uncover and stir occasionally. Serve with parathas or naan.