Mughlai Chicken Curry

Ingredients
500 grams chicken,
1 tablespoon curd(yoghurt),
2 cloves,
1 cardamom,
½ inch cinnamon,
½ teaspoon red chilly powder,
½ teaspoon black peppercorns,
½ teaspoon blade of mace,
½ teaspoon nutmeg grated,
1 tablespoon poppy seeds,
1 tablespoon cumin seeds roasted,
2 red chillies,
1 tablespoon cashew nuts chopped and soaked in a little water,
½ teaspoon turmeric,
1 bay leaf,
½ teaspoon garam masala (hot spice mix),
2 medium sized onions,
1 tablespoon ghee,
salt to taste.

Preparation time
30 minutes

Serves
2

HOW TO PREPARE
Finely chop the onions and fry a portion of it in a little oil till its golden brown. Let it cool. Take a blender and put the roasted poppy seeds, cumin seeds, cloves, cardamom, cinnamon, red chilly powder, black peppercorns, blade of mace, nutmeg, cashew nuts, red chillies, turmeric, fried onions and blend to make a fine paste. Now take the chicken and make slits on all sides of each piece and put it in a big bowl. Then pour the yoghurt and the freshly ground paste and mix it up well and let it marinate for at least four hours in the refrigerator. In a pan heat the ghee. When it begins bubbling add the bay leaves and sauté briefly. Then add the remaining onions and sauté till golden brown. Add the chicken, marinade, garam masala and salt to taste. Cover and cook on a low flame for 25 minutes or till the chicken is done. Garnish with coriander and butter flakes and serve.