- Chicken – 1 kg, cut into big pieces
- Hung card – 1/2 cup
- Ginger paste – 1 tbsp
- Garlic paste – 1 tbsp
- Whole red chilli – 4-5
- Some green chilli, if you like extra tang
- Poppy seed paste – 1/2 cup
- Cashew paste – 2 tbsp
- Nutmeg powder – 1 tsp
- Mustard oil – 2 tbsp
- Ghee – 1 tbsp
- Whole Garam masala
- Salt to taste
- Few drops of rose water
Marinate the chicken with this paste along with the remaining curd overnight.
Add the oil and ghee in a pan. When it is hot, add whole garam masala.
Once it splutter, add the marinated chicken and cook slowly over low heat.
When the cooking is midway add the poppy seed paste and continue cooking.
Add some kasmiri chilli powder dissolved in water.
After 10-15 minutes, add the cashewnut paste and cook till the chicken is cooked thoroughly.
Adjust the seasoning. Remove from heat and add the rose water and nutmeg powder. Keep covered for 10 minutes.
Serve with roti or paratha.