Ingredients

The following ingredients have 4 Servings
  • 3 tbsp Ghee
  • 2 tbsp Vegetable oil
  • 3-4 Clove
  • 2 Black Cardamom
  • 2 Green cardamom
  • 1 and 1/2 cup Onion (Chopped)
  • 2 tsp Ginger garlic paste
  • 2 tsp Poppy seeds
  • 2 tsp Musk melon seeds
  • 10-12 Cashew nuts
  • 1 tsp Turmeric powder
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp Garam masala powder
  • 1 kg Chicken
  • 4 tbsp Yogurt
  • Salt to taste
  • 2 tbsp Fresh cream
  • 4-5 drops Kewra essence
  • Fresh coriander for garnishing
  • 3-4 Boiled eggs (cut into halves)

Instruction

  • Soak poppy seeds, musk melon seeds and cashew nuts in warm water for 30 minutes.
  • Grind to make a fine paste. ( I used my coffee grinder to grind these into a smooth paste )
  • Heat oil and ghee in a pan.
  • Add cloves, black cardamom and green cardamom and fry for a few seconds.
  • Add onion and fry till translucent.
  • Add ginger garlic paste and fry till onion turns translucent.
  • Remove the pan from heat and let the onion mixture cool.
  • Once cooled, grind in a grinder along with little water to make a smooth paste.
  • Transfer the paste in the karahi along with the seeds and nuts paste we ground initially.
  • Add little water if required.
  • Cook for a minute.
  • Add turmeric powder, Kashmiri red chili powder, garam masala powder and salt and cook for 3-4 minutes.
  • Add the chicken and cook on high heat for 3-4 minutes.
  • Add yogurt along with 1/2 cup of water and cover and cook the chicken for 30-35 minutes.
  • Keep stirring in between.
  • Add fresh cream and cook for another 3-4 minutes.
  • Add kewra essence and mix well.
  • Garnish with fresh coriander.
  • Arrange the boiled eggs on top.
  • Serve hot with Naan or Laccha Paratha.