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Ingredients
1 1/2 tsp poppy seeds
5 oz thick yoghurt
1/3 c ghee or clarified butter
2 oz each blanched almonds, unsalted cashewnuts
2 bay leaves
1 1/2c onions, chopped
3 green chillis, chopped
4 nos. each green cardamoms, cloves
1 - 1 1/2tbsp ginger garlic paste
1 kg boneless chicken breasts or thighs or a mix, skinned
1/2 tsp each of nutmeg powder, mace powder, cinnamon powder
salt to taste
Method
Soak the poppy sceds in 1/2 cup water for 1 hr. Drain off water and grind to fine paste.
Heat most of the ghee in a cooking pot add the almonds, cashews, bay leaf and fry for 5 min over medium heat. Add the onions and fry till lightly coloured. Add the chillis, cardamoms, cloves, poppy seeds and fry. Add 1 cup water and simmer for a while.
Discard bay leaf. Cool and puree the mixture.
Add remaining ghee to the pot. Fry ginger garlic paste. Add the chicken pieces. After a while add the yoghurt, stirring continuously. Add the ground mixture, salt and nutmeg, mace and cinnamon powders.
Add 1 cup hot water. Cover and simmer till chicken is tender. Taste and adjust salt and chillis.
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