Ingredients
1 kg chicken
1 cup yogurt
salt
5 green cardamom
1 black cardamom
5 cloves
1 stick cinnamon
1 bay leaf
oil 2-3 Tbs
1 cup sliced onion
1 Tbs ginger chopped
1/3 tsp turmeric
1 tsp red chili powder
1/2 cup cream
1 Tbs poppy seeds
3 Tbs almonds
3 Tbs cashew nuts
2 Tbs melon seeds
Garnish
pistachio
pine nuts
sunflower seeds raisins
Preparation
Cut chicken into medium pieces. Whisk yogurt in a large bowl, add salt and leave chicken in yogurt to marinade for at least 1 hr.
Heat oil in a pot. Add all 5 spices and saute until it begins to crackle. Add onion and saute over medium heat until golden brown. Add ginger, stir for a minute. Add turmeric and red chili powder (dissolved in 3 Tbs water). Stir for a minute. Add chicken along with marinade, stir, add 1/4 cup water. Stir. Bring to boil. Cover and simmer until chicken is tender.
Made a paste with poppy seeds, almonds, cashews, melon seeds and cream.
Add paste to chicken. Add more cream or water to reach desired consistency.
Serve with rice. Garnish with a handful of nut/raisin mix.
